RON'S 


H 


K 


MATION 


CO 


Digitized  by  the  Internet  Archive 

in  2007  with  funding  from 

IVIicrosoft  Corporation 


http://www.archive.org/details/creamerypatronshOOkolarich 


The  Dairy  Queen: — 

E'en  though  thou  art  of  man  the  servant;  the  taker  from 
him  of  such  treatment  as  in  wisdom  or  lack  of  it,  he  may  ac- 
cord thee;  the  yielder  to  him  in  thy  maternity  of  that  mystic 
life  fluid  that  sustains  him,  gives  to  him  his  power,  and 
makes'  for  his  profit  and  pleasure;  the  glad  recipient  of  his 
kindness,  or  the  meek  object  of  his  untaught  abuse.  All 
these  art  thou,  yet,  to  the  end  of  time,  thou  shall  still  rule 
thy  kingdom,  and  that  of  man's  need,  a  Queen. 


THE 

CREAMERY  PATRON'S 
HANDBOOK. 


BEING  A  COMPILATION  OF  THOSE  THINGS  THE  DAIRY  FARMER 
SHOULD  KNOW   AND  PRACTICE,  TO  THE  SPEEDIER  AT- 
TAINMENT OF    A   SATISFACTORY  INCOME   FROM 
HIS    DAIRY,     AND    THE    PLEASURE    AND 
PROFIT    THAT    COMES     OF    DAIRY 
WORK     WELL     AND     SKILL- 
FULLY   DONE. 


ILLUSTRATED. 


A  hook  to  he  studied  rather  than  read;   to  have  its  application  in  daily  practice 

rather  than   lose  itself  in  the  mere  knowing ;    to  lead  on  to 

(Mhievemen{ rather  than  idly  to  entertain. 


PUBLISHED  BY 

THE  NATIONAL  DAIRY  UNION, 

154  LAKE  ST.,  CHICAGO. 

OCTOBER,  1902. 


Copyright,  1902, 

SY 

The  National  Dairy  Union. 


INTRODUCTORY. 


But  words  are  things,  and  a  small  drop  of  ink,  falling  like  dew 
upon  a  thought,  produces  that  which  makes  thousands,  perhaps  mill- 
ions, think. — Byron. 

The  world  is  too  large  to  bring  all  individuals  into  that  contact  with 
their  fellow  workers  whereby  each  will  learn  of  the  other's  needs,  and  each 
contribute  something  helpful  to  the  other,  except  by  means  of  their  printed 
words — books.  "But  words  are  things,"  and  in  the  reading — diligently, 
understandingly — we  may  apply  the  world's  best  thoughts  as  we  will  to 
our  own  profit. 

In  this  book  are  the  best  thoughts  of  well  known  and  prominent  in- 
vestigators and  workers  in  the  dairy  field.  Practical  men,  every  one  of 
them,  and  who  speak  from  the  experience  that  comes  of  the  doing  of  things 
with  their  own  hands,  assisted  by  habits  of  study — the  scientific  spirit  that 
prompts  the  observer  to  seek  into  the  how  and  the  why  of  things  that  the 
world  may  the  better  understand,  and,  understanding,  go  on  to  still  greater 
achievement.  Words  are  the  things  that  lead  to  action  and  actions  are 
the  expressions  of  knowledge.  Those  who  put  off  the  acquirement  of  the 
full  knowledge  of  their  industry,  will  ever  be  surpassed  in  their  endeavors 
by  those  who  seek  the  truth  that  they  may  know,  for  with  truth  abundant 
this  is  not  a  time  for  guessing. 

In  this  book  are  expounded  no  theories.  Every  author  deals  with 
facts  and  takes  them  first  hand.  The  non-essential  things  are  left  out  and 
the  essential  ones  simmered  down  for  easy,  every  day,  practical  use.  It 
is  a  book  of  the  cow,  first,  last  and  in  the  middle.  A  book  of  the  cow,  the 
calf,  the  feed,  the  stable,  the  pasture,  the  milking,  the  care  and  sale  of  the 
milk.  Much  of  it  is  a  record  of  what  has  been  done  with  cows,  how  it  was 
done  and  who  did  it.  Much  more  of  the  book  tells  what  can  be  done  by 
you,  the  reader — the  best  way  to  go  about  it,  and  what  you  may  expect 
in  return  for  the  practical  application  of  that  better  knowledge  in  your  dairy 
work. 

There  is  need  of  better  dairying  methods.  There  is  need  of  a  general 
awakening  to  the  demands  on  the  dairy  and  its  wonderful  possibilities. 
The  dairy  farmer  will  find  a  big  profit  when  he  dairies  right — when  he  ap- 
plies true  dairy  principles  as  they  are  here  demonstrated  in  superabund- 
ance of  example.  " 

Applying  the  right  methods  doesn't  mean  more  work  for  the  same 
gain.  No  one  ever  lost  anything  by  doing  things  right — by  doing  the  right 
things  at  the  right  time  and  in  the  right  way.  And  those  things,  and  that 
way,  is  every  bit  the  whole  story  of  what  this  book  endeavors  to  impress 
and  help  you  to  accomplish. 

Chicago,  III,,  October  1,   1902. 

iii. 


185873 


H.  B.  GURLBR 


XI  - 

XIX 

I  - 

3 

5- 

16 

17- 

22 

CONTENTS. 

Page. 
The  National  Dairy  Union  and  Its  Work  for  the 
Protection  of  Pure  Butter  Against  Oleomargarine 
Imitation Charles  Y.  Knight. 

The  Patron  and  the  Creamery W.  D.  Hoard. 

Building  Up  a  Dairy  Herd,  with  Suggestions  on  Mid- 
summer Forage  Crops C,  F.  Curtiss. 

Selection  of  Cows C.  P.  Goodrich. 

Stable  Location,  Construction  and  Sanitation  .... 

H.  B.   Gurler.     23  -    30 

The  Comparative  Value  of  Feeds,  with  Tables  Giving 

Their  Percentage  of  Digestible  Nutrients 

W.  A.  Henry. 

Management  of  Young  Dairy  Stock,  with  a  Review 

OF  Some  Interesting  Calf  Experiments.  .D.  H.  Otis. 

Economic  Feeding  and  Care  of  Dairy  Cows,  with  In- 
structions AND  Examples  of  How  to  Formulate 
Dairy  Rations T.  L.  Haecker. 

Commercial  Feeding  Stuffs W.  H.  Jordan. 

Tainted    or    Defective    Milks,    Their    Causes    and 

Methods  of  Prevention H.  L.  Russell.     95-118 

Milk  and  Its  Production  for  Cities  and  Towns.  ..... 

A.  IV.  Bitting.  119  -  128 

Milking,  Cooling  and  General  Care    of    Milk  for 

Delivery  to  Creamery E.  H.  Farrington.  129  - 139 

Necessity  of  Making  Good  Butter  and  the  Farmer's 

Part  in  Its  Production  and  Sale.  . .  .Joseph  Kolarik.  141  -  147 

Variateon  in  Tests  ;  Composition  of  Milk  as  Observed 
AT  THE  Model  Dairy  at  the  Pan-American  Exposi- 
tion AT  Buffalo,  N.  Y De  Witt  Goodrich,  149  -  167 

Breeds  of  Cows  ;  Views  on  the  Building  Up  of  a  Dairy 
Herd S.  M.  Tracy.  169  -  179 

Common  Ailments  of  Cows  and  Calves,  and  Their 
Treatment A.  H.  Hartwig.  181  -  186 


31- 

43 

45- 

61 

63- 

86 

87- 

94 

OFFICERS  OF  THE  NATIONAL  DAIRY  UNION. 

Page. 

HON.  W.  D.  HOARD,   President xx 

H.  B.  CURLER,  Treasurer iv 

CHARLES  Y.  KNIGHT,  Secretary x 

ILLUSTRATIONS. 
Subject.  Page. 

1.  Frontispiece — "The  Dairy  Queen'' 

2.  Goldie's  Torment — Iowa  Champion  Aged  Bull 5 

3.  NicoLETTE — Jersey i 6 

4.  Princess  of  Blackhawk — Holstein 8 

5.  College  Moore — Shorthorn 10 

6.  College  Lily — Aberdeen  Angus 11 

7.  Sylvia — Red    Poll 12 

8.  Belle — Grade  Shorthorn   • 14 

9.  Ideal's  Pride — An  Unprofitable  Dairy  Cow 15 

io»    Interior  View  of  Cow  Stables  at  "Clover  Farm".  • 24 

11.  The  Improved  "Drown"  Cow  Stall 26 

12.  The  H.  B.  Gurler  Sanitary  Milk  Pail — Complete. 28 

13.  The  H.  B.  Gurler  Sanitary  Milk  Pail — Taken  Apart 28 

14.  Side  View  of  "Drown"  Cow  Stall  and  Cement  Work 29 

15.  Steer  Raised  on   Skim  Milk 46 

16.  "Ready  for  Breakfast" 47 

17.  Skim  Milk  Steers  at  One  Year  Old 49 

18.  Skim  Milk  Calves 50 

19.  Whole  Milk  Calves 52 

20.  Calves  Raised  with  Dams  •  • 53 

21.  Ypsey's  Start  in  Life ^6 

22.  Ypsey  as  a  Yearling. 57 

23.  Skim  Milk  Heifers  Raised  for  the  Dairy 59 

24.  Half  Guernsey  Heifer—  Raised  on   Skim   Milk 61 

25.  Sectional  View  of  Cow's  Udder — Fig.  i 97 

26.  Microscopic  View  Fat  Globules  and  Bacteria — Fig.  2 .'....  97 

27.  The  Wrong  and  Right  Kind  of  a  Milk  Pail — Fig.  3 98 

28.  Bacterial  Contamination  Arising  From  Hair — Fig.  4 99 

29.  Germ  Content  of  Barn  Air — Fig.  5 100 

30.  Effect  of  Cooling  Milk  on  Growth  of  Bacteria — Fig.  6 loi 

31.  Cheese  Made  from  Tainted  Milk— Fig.  7 102 


CONTENTS. 

Page. 
Bun.DiNG    Silos,    Growing    the    Corn    and    Making 

Silage A.  IV.  Troiv.  187  - 196 

The  Pptysiology  of  Milk  Secretion — With  Notes  on 

THE  Effects  of  Foods,  Drugs,  Exposure,  Exercise 

AND  Abnormal  Bodily  Condition A.  IV.  Bitting.  197  -  230 

Management  of  Dairy  Work  on  the  Large  Estate  of 

BiLTMORE  Farms George  F.  Weston.  231  -  233 

Dairy  Animals  of  the  United  States  as  Reported 

Upon  by  Twenty  State  Experiment  Stations 235  -  301 

1.  Alabama /.  F.  Duggar.  236 

2.  Connecticut C.  L.  Beach.  237  -  245 

3.  Illinois W.J.  Fraser.  245  -  248 

4.  Indiana C.  S.  Plumb.  249  -  251 

5.  Kansas D.  H.  Otis.  252  -  254 

6.  Kentucky D.  W.  May.  255  -  256 

7.  Maryland H.  J.  Patterson.  257  -  259 

8.  Michigan C.  D.  Smith.  269 

9.  Minnesota T.  L.  Haecker.  260  -  264 

10.  Missouri C.  H.  Eckles.  265 

11.  Montana R.  S.  Shaiv.  265 

12.  Nebraska A.  L.  Haecker.  266  -  270 

13.  Oregon F.  L.  Kent.  271  -  273 

14.  Pennsylvania   Harry  Hayivard.  274  -  275 

15.  South  Carolina CM.  Conner.  276 

16.  South  Dakota A.  H.  Wheaton.  277  -  278 

17.  Tennessee Andreiu  M.  Soiile.  278  -  282 

18.  Utah F.B.  Liniield.  283  -  286 

19.  Vermont Joseph  L.  Hills.  286  -  291 

20.  Wisconsin E.  H.  Farrington.  291  -  301 

Scale  of  Points  for  Scoring  Dairy  Animals 303  -  308 

Ground  Plan  of  Modern  Creamery 3^9 


illustrations. 

Subject.  Page. 

32.  A  Block  (Swiss)  Cheese  Made  from  "Gassy"  Milk— Fig.  8 103 

33.  "Slimy"  or  "Ropy"  Milk— Fig.  9 105 

34.  Bacteria  in  Milk  Handled  in  Ordinary  Way — Fig.  10 106 

35.  Bacteria  in  Milk  Drawn  with  Care— Fig.  ii 107 

36.  Railroad  or  "New  York"  Milk  Can •  • 129 

S7.    Iron-clad  Tin   Milk  Pail • 130 

38.  Elgin    Milk   Strainer 130 

39.  Milk  Cooler  and  Aerator •  •■ 131 

40.  "Iowa"  or  "Dubuque"  Factory  Milk  Can 131 

41.  Curtis  Wire-cloth  Milk  Strainer 133 

42.  Milk  Aerator — Mounted  oint  Factory  Can 133 

43.  Star  Milk  Cooling  System 134 

44.  Cheese    Factory    Can - 134 

45.  Milk  Testing  Outfit  for  Dairy  Farmers'  Use 135 

46.  Creamery  Patron's  Cow  That  Gave  Small  Yield 137 

47.  Creamery  Patron's  Cow  That  Gave  Large  Yield 138 

48.  Mary  Marshall — Winning  Cow  at  Pan-American  Model  Dairy.  162 

49.  Gladys  Drummond — Typical  Ayrshire  Cow 171 

50.  Jennie  May— Typical  Devon  Cow 173 

51.  Hanna  Melchior — Typical  Holstein  Friesian  Cow '* 175 

52.  Nancy — Typical  Brown  Swiss  Cow 177 

53.  Typical  Dutch  Belted  Cow  and  Twin  Calves 178 

54.  A  Good  Plan  of  Silo  for  Bank  Barn 188 

55.  Corn  Harvester  at  Work  in  Field 189 

56.  Silo  with  Shingle  Roof  and  Flat  Hoops 191 

57.  Silo  with  Board  Roof  and  Round  Hoops 192 

58.  Two  Round  Silos  with  Stone  Foundations 193 

59.  Construction  of  a  "King"  Circular  All  Stone  Silo 194 

60.  Golden  Rosebay — "A  Queen  Among  Cows" 232 

61.  Cow  Representing  Dairy  Group — Conn 237 

62.  Cow   Representing    Fleshy    Group — Conn 239 

63.  Cow  Lacking  Abdominal  Capacity — Conn 240 

64.  Dairy  Type  (Showing  Names  of  Parts) — Conn 241 

65.  Rose,  A  Grade  Cow — III 246 

66.  ZuiDER  Zee  Agnes,  Holstein  Friesian — III 247 

67.  Tina  Clay's   Pietertje  Bell,  Holstein   Friesian — III 248 

68.  Jersey  Cow  "Early  Morn" — Ind 249 

69.  Holstein  Friesian  Cow,  "Manada  Purdue  III" — Ind 250 

70.  Scrub   Cow,  Number  33 — Kan.  . . ., 252 

71.  Scrub  Cow,  Number  72 — Kan 253 

72.  Scrub  Cow,  Number  20 — Kan 254 

73.  Jersey  Cow,  "Dollie's  Valentine" — Ky 255 


illustrations. 

Subject.  Page. 

74.  Prize  Jersey  Bull,  "Guenon's  Lad" — Ky 256 

75.  High   Grade  Jersey  Cow,   Number  7 — Md 258 

y^i.    Grade  Hereford  Cow,  Number  15— Md 259 

yy.    Guernsey  Cow,  "Sweet  Briar" — Minn 262 

78.  "A   Good   Dairy   Cow" — Minn 262 

79.  Fairy,  A   Medium   Dairy  Cow — Minn 263 

80.  "A  Poor  Dairy  Cow"— Minn 264 

81.  Annie,  High  Grade  Jersey— Neb 266 

82.  Cora,   High   Grade  Jersey — Neb 267 

83.  Bessie  McKinley,  Full  Blooded  Holstein — Neb 268 

84.  Juno,  "A  Wrong  Conformation" — Neb 269 

85.  Diana  H,  High  Grade  Jersey — Neb 270 

86.  "The  Best  Jersey  Bull  in  Oregon" — Oreg •  • 271 

87.  Belle  Jefferson,  Jersey — Oreg 272 

88.  Golden  Glow,  Imported  Jersey — Oreg •  • 273 

89.  Champion  Jersey  Cow  "Adelaide  of  St.  Lambert" — Penn 274 

90.  "Clemson's    Beauty" — S.    C 276 

91.  Rioter's  Exile  of  St.  Lambert — Tenn 279 

92.  Tormentor,  at  Nine  Years — Tenn 280 

93.  Ida's  Stoke  Pogis,  at  Three  Years — Tenn 281 

94.  Duchess    of    Bloomfield,   Jersey — Tenn 282 

95.  Mary  Challenger,   Pure  Bred  Shorthorn — Utah 283 

96.  "A  Typical  Dual  Purpose  Cow" — Utah 284 

97.  Jersey  Bull,  State  Fair  First  Prize  Winner — Utah 285 

98.  Ayrshire  Cow,  "Nancy  B."— Vt 287 

99.  Eva,  a  Grade  Jersey — Vt 288 

100.     Garfield's   Black   Princess,   A  Two-year-old — Vt. 289 

loi.     "The  Best  Jersey  Bull  Ever  in  Vermont" — Vt 290 

102.  Janesville  Rose,  Pure  Bred  Shorthorn — Wis 293 

103.  Rose,  Grade   Shorthorn— Wis 294 

104.  Lady,  Grade  Red  Polled  Cow — Wis 295 

105.  Donation,  Grade  Holstein  Cow — Wis 296 

106.  Nan,  Grade  Jersey  Cow — Wis 297 

107.  Alma  Marie  III,  Pure  Bred  Holstein — Wis 298 

108.  Lily  Ella,  First  Prize  Guernsey  Cow— Wis 299 

109.  LiLYiTA,  Second  Prize  Guernsey  Cow— Wis 300 

no.    Ground  Plan  of  Modern  Creamery 309 


CHARLES  Y.   KNIGHT 


THE  NATIONAL  DAIRY  UNION  AND  ITS  WORK  FOR 

THE  PROTECTION  OF  PURE  BUTTER  AGAINST 

OLEOMARGARINE   IMITATION. 


BY  CHARLES  Y.   KNIGHT,    SECRETARY    OF    THE    NATIONAL    DAIRY  UNION, 
EDITOR  AND  MANAGER  OF  CHICAGO  DAIRY  PRODUCE. 

Chicago . 

Farmers  who  sell  milk  to  the  creamery  and  receive  pay  therefor  upon 
basis  of  the  market  price  of  butter  little  realize  the  losses  which  they  have 
incurred  as  a  result  of  the  manufacture  and  sale  of  a  mixture  of  lard,  tal- 
low and  cottonseed  oil,  known  as  oleomargarine,  but  until  July  1  of  this 
year  almost  universally  sold  or  served  as  butter  because  of  the  fact  that 
it  was  colored  in  exact  imitation  thereof. 

In  1886  this  traffic  amounted  to  21,513,537  lbs.;  in  1894  it  had  grown 
to  69,622,246  lbs.;  in  1900  to  107,045,028  lbs.,  and  during  the  last  fiscal 
year  of  the  existence  of  oleomargarine  artificially  colored,  the  make  in  this 
country  was  123,180,075  lbs.,  equal  to  2,463,615  fifty-pound  tubs,  over  six 
thousand  car  loads,  or  as  much  oleomargarine  as  one  thousand  large  cream- 
eries turn  out  butter.  In  other  words,  twenty-seven  oleomargarine  factories 
turned  out  oleomargarine  equal  in  quantity  to  £5  per  cent,  of  the  butter  product  of 
all  the  creameries  in  the  United  States  I 

The  National  Dairy  Union  was  organized  for  the  purpose  of  fighting 
this  fraud.     Its  officers  for  the  past  five  years  have  been : 

President — Ex-Gov.  W.  D.  Hoard,  of  Wisconsin,  editor  of  Hoard's 
Dairyman. 

Treasurer — Hon.  H.  B.  Gurler,  DeKalb,  111.,  owner  of  "  Clover  Farm," 
author  of  "  American  Dairying,"  and  whose  entire  interests  are  in  dairying. 

Secretary — Chas.  Y.  Knight,  of  Chicago,  editor  and  manager  of  Chi- 
cago Dairy  Produce,  a  weekly  newspaper  devoted  to  buttermaking. 

In  December,  1898,  the  proposition  to  ask  Congress  to  place  a  tax  of 
10  cents  per  pound  upon  oleomargarine,  colored  in  imitation  of  butter, 
was  laid  before  the  dairymen  of  the  country  by  this  organization.  The 
work  was  immediately  taken  up,  and,  after  more  than  three  years  of  con- 
stant effort,  the  measure  was  finally  passed.  Every  buttermaker  or 
creamery  manager  knows  what  the  results  have  been. 

Those  most  benefited  by  the  work  of  the  National  Dairy  Union  are 
the  milkers  of  cows.     Every  cent  added  to  the  value  of  butter  is  a  cent 

xi. 


Xii,  THE  CREAMERY  PATRON  S  HANDBOOK. 

directly  into  their  pockets.  The  merchant  makes  as  much  on  butter  sold 
at  15  cents  as  he  does  on  that  sold  at  25  cents,  and  the  former  price  re- 
quires less  of  his  capital  to  handle  :  the  creamery  company  is  benefited  only 
to  the  extent  of  its  increased  output  of  butter,  which  results  from  driving  a 
fraudulent  competitor  out  of  the  market.  It  is  the  farmer  who  gets  nine- 
tenths  of  any  advance  in  price  of  butter. 

The  object  of  the  publication  of  this  book  is  two-fold  :  First,  to  con- 
vey to  the  producer  of  milk  information  which  will  aid  him  to  secure 
quality  and  quantity  for  his  own  financial  gain  ;  second,  to  provide  means 
through  its  sale  with  which  to  sustain  this  organization  in  its  work  of  pro- 
tecting the  dairy  interests  of  this  country  against  competition  with  fraud- 
ulent substitutes, 

The  principal  provisions  of  the  new  oleomargarine  law,  which  passed 
Congress  finally  April  29,  and  was  signed  by  President  Roosevelt  May  9, 
1902,  are  that  all  oleomargarine  artificially  colored  shall  pay  an  internal 
revenue  tax  of  10  cents  per  pound,  the  tax  to  be  paid  by  the  manufacturer, 
and  any  person  who  takes  uncolored  oleomargarine  and  colors  it  for  the 
use  and  consumption  of  others,  except  his  own  family,  shall  be  classed  as  a 
manufacturer  and  be  subject  to  the  10  cent  tax  and  $600  per  year  manu- 
facturer's license. 

In  1886  Congress  passed  a  law  placing  a  tax  of  2  cents  per  pound  upon 
all  oleomargarine,  and  making  provisions  for  marking,  branding,  inspection, 
etc.  The  act  of  1902  raised  the  tax  to  10  cents  per  pound  upon  all  oleo- 
margarine that  is  colored  to  resemble  butter,  and  reduced  to  i-cent  per 
pound  the  tax  on  that  made  in  the  color  of  the  natural  fats  of  which  it  is 
composed.  The  law  of  1902,  therefore,  is  really  an  amendment  to  the  law 
of  1886.  As  amended  by  the  recent  act,  the  full  oleomargarine  law  is  as 
follows : 

Be  it  enacted  by  the  Senate  and  House  of  Representatives  of  the  United  States  of  America  in 
Congress  assembled,  That  for  the  purpose  of  this  act  the  word  "butter"  shall  be  understood  to 
mean  the  food  product  usually  known  as  butter,  and  which  is  made  exclusively  from  milk  or 
cream,  or  both,  with  or  without  common  salt,  and  with  or  without  additional  coloring  matter. 

Sec.  2.  That  for  the  purposes  of  this  act  certain  manufactured  substances,  certain  extracts, 
and  certain  mixtures  and  compounds,  Including  such  mixtures  and  compounds  with  butter,  shall 
be  known  and  designated  as  "oleomargarine,"  namely:  All  substances  heretofore  known  as 
oleomargarine, oleo,  oleomargarine  oil,  butterine,  lardlne,  suine,  and  neutral;, all  mixtures  and 
compounds  of  oleomargarine,  oleo,  oleomargarine-oil,  butterine,  lardine,  suine,'  and  neutral;  all 
lard  extracts  and  tallow  extracts;  and  all  mixtures  and  compounds  of  tallow,  beef -fat,  suet,  lard, 
lard-oil,  vegetable-oil,  annatto,  and  other  coloring  matter,  intestinal  fat,  and  ofifal  fat  made  in 
imitation  or  semblance  of  butter,  or  when  so  made,  calculated  or  intended  to  be  sold  as  butter  or 
for  butter. 

Sec.  3.    That  special  taxes  are  imposed  as  follows: 

Manufacturers  of  oleomargarine  shall  pay  six  hundred  dollars.  Every  person  who  manu- 
factures oleomargarine  for  sale  shall  be  deemed  a  manufacturer  of  oleomargarine. 

And  any  person  that  sells,  vends  or  furnishes  oleomargarine  for  the  use  and  consumption  of 
others,  except  to  his  own  family  table  without  compensation,  who  shall  add  to  or  mix  with  such  oleo- 
margarine any  artificial  coloration  that  causes  it  to  look  like  butter  of  any  shade  of  yellow  shad  also  be 
neld  to  be  a  manufacturer  of  oleomargarine  within  the  meaning  of  said  Act,  and  subject  to  the 
provisions  thereof. 

Wholesale  dealers  in  oleomargarine  shall  pay  four  hundred  and  eighty  dollars.  Every 
person  who  sells  or  offers  for  sale  oleomargarine  in  the  original  manufacturer's  packages, shall 
be  deemed  a  wholesale  dealer  in  oleomargarine.  But  any  manufacturer  of  oleomargarine  who 
has  given  the  required  bond  and  paid  the  required  special  tax,  and  who  sells  only  oleoma)  garine 
of  his  own  production,  at  the  place  of  manufacture,  in  the  original  packages  to  which  t  le  tax  - 
paid  stamps  are  affixed,  shall  not  be  required  to  pay  the  special  tax  of  a  wholesale  dealer  in  oleo- 
margarine on  account  of  such  sales. 

Retail  dealers  in  oleomargarine  shall  pay  forty-eight  dollars.  Every  person  who  sells  oleo- 
margarine in  less  quantities  than  ten  pounds  at  one  time  shall  be  regarded  as  a  retail  dealer  In 


THE  NATIONAL  OLEO  LAW.  XIU. 

oleomargarine.  And  sections  thirty-two  hundred  and  thirty-two,  thirty-two  hundred  and  thirty- 
three,  thirty-two  hundred  and  thirty-four,  thirty-two  hundred  and  thirty-flve,  thirty-two  hundred 
and  thirty-six,  thirty-two  hundred  and  thirty-seren,  thirty-two  hundred  and  thirty-eight,  thirty- 
two  hundred  and  thirty-nine,  thirty-two  hundred  and  forty,  thirty-two  hundred  and  forty-one, 
and  thirty-two  hundred  and  forty-three  of  the  Revised  Statutes  of  the  United  States  are,  so  far  as 
applicable,  made  to  extend  to  and  include  and  apply  to  the  special  taxes  imposed  by  this  section, 
and  to  the  persons  upon  whom  they  are  imposed;  Provided,  That  In  case  any  manufacturer  of 
oleomargarine  commences  business  subsequent  to  the  thirtieth  day  of  June  of  any  year,  the 
special  tax  shali  be  reckoned  from  the  tlrst  day  of  July  in  that  year,  and  shall  be  five  hundred 
dollars.  < 

Provided,  further.  That  wholesale  dealers  tvho  vend  no  other  oleomargarine  or  butterine  except 
that  upoti  which  a  tax  of  one-fourth  of  one  cent  per  pound  is  imposed  by  this  Act,  as  amended,  shall 
pay  two  hundred  dollars;  and  such  retail  dealers  as  vend  no  other  oleomargarine  or  butterine  except 
that  upon  which  is  imposed  by  this  Act,  as  amended,  a  tax  of  one^fourlh  of  one  cent  per  pound  shall 
pay  six  dollars. 

Sec.  4.  That  every  person  who  carries  on  the  business  of  a  manufacturer  of  oleomargarine 
without  having  paid  the  special  tax  therefor,  as  required  by  law,  shall,  besides  being  liable  to  the 
payment  of  the  tax,  be  fined  not  less  than  one  thousand  nor  more  than  five  thousand  dollars;  and 
every  person  who  carriesion  the  business  of  a  wholesale  dealer  in  oleomargarine  without  having 
paid  the  special  tax  therefor,  as  required  by  law,  shall,  besides  being  liable  to  the  payment  of  the 
tax,  be  fined  not  less  than  five  hundred  nor  more  than  two  thousand  dollars;  and  every  person 
who  carries  on  the  business  of  a  retail  dealer  in  oleomargarine  without  having  paid  the  special 
tax  therefor,  as  required  by  law.  shall,  besides  being  liable  to  the  payment  of  the  tax,  be  fined  not 
less  than  fifty  nor  more  than  five  hundred  dollars  for  each  and  every  offense. 

Sec.  5.  That  every  manufacturer  of  oleomargarine  shall  file  with  the  collector  of  Internal 
revenue  of  the  district  In  which  his  manufactory  is  located  such  notices,  inventories,  and  bonds, 
shall  keep  such  books  and  render  such  returns  of  material  and  products,  shall  put  up  such  signs 
and  aflSx  such  number  to  his  factory,  and  conduct  his  business  under  such  surveillance  of  officers 
and  agents  as  the  Commissioner  of  Internal  Revenue,  with  the  approval  of  the  Secretary  of  the 
Treasury,  may,  by  regulation,  require.  But  the  bond  required  of  such  manufacturer  shall  be 
with  sureties  satisfactory  to  the  collector  of  internal  revenue,  and  in  a  penal  sum  of  not  less  than 
five  thousand  dollars;  and  the  sum  of  said  bond  may  be  Increased  from  time  to  time  and  addi- 
tional sureties  lequlred  at  the  discretion  of  the  collector  or  under  instructions  of  the  Commissioner 
of  Internal  Revenue. 

Sec.  6.  That  all  oleomargarine  shall  be  packed  by  the  manufacturer  thereof  in  firkins,  tubs, 
or  other  wooden  packages  not  before  used  for  that  purpose,  each  containing  not  less  than  ten 
pounds  and  marked,  stamped,  and  branded  as  the  Cemmissioner  of  Internal  Revenue,  with  the 
approval  of  the  Secretary  of  the  Treasury,  shall  prescribe;  and  all  sales  made  by  manufacturers 
of  oleomargarine  and  wholesale  dealers  in  oleomargarine  shall  be  in  original  stamped  packages. 
Retail  dealers  in  oleoma  -ganne  must  sell  only  from  original  stamped  packages  in  quantities  not 
exceeding  ten  pounds,  and  shall  pack  the  oleomargarine  sold  by  them  in  suitable  wooden  or 
paper  packages,  which  shall  be  marked  and  branded  as  the  Commissioner  of  Internal  Revenue, 
with  the  approval  of  the  Secretary  of  the  Treasury,  shall  prescribe.  Every  person  who  knowingly 
sells  or  offers  for  sale,  or  delivers  or  offers  to  deliver,  any  oleomargarine  in  any  other  form  than  in 
new  wooden  or  paper  packages  as  above  described,  or  who  packs  in  any  package  any  oleomarg?rine 
in  any  manner  contrary  to  law,  or  who  falsely  brands  any  package  or  affixes  a  stamp  oh  any 
package  denoting  a  less  amount  of  tax  than  required  by  law,  shall  be  fined  for  each  offense  not 
more  than  one  thousand  dollars  and  be  imprisoned  not  more  than  two  years. 

Sec.  7.  That  every  manufacturer  of  oleomargarine  shall  securely  affix,  by  pasting,  on  each 
package  containing  oleomargarine  manufactured  by  him,  a  label  on  which  shall  be  printed, 
besides  the  number  of  the  manufactory  and  the  district  and  State  in  which  it  is  situated,  these 
words:  "Notice  —  The  manufacturer  of  the  oleomargarine  herein  contained  has  complied  with 
all  the  requirements  of  law.  Every  person  is  cautioned  not  to  use  either  this  package  again  or 
the  stamp  thereon  again,  nor  to  remove  the  contents  of  this  package  without  destroying  said 
stamp,  under  the  penalty  provided  by  law  in  such  cases."  Every  manufacturer  of  oleomargarine 
who  neglects  to  affix  such  label  to  any  package  containing  oleomargarine  made  by  him,  or  sold  or 
offered  for  sale  by  or  for  him,  and  every  person  who  removes  any  such  label  so  affixed  from  any 
such  package,  shall  be  fined  fifty  dollars  for  each  package  in  respect  to  which  such  offense  is 
committed. 

Sec.  8.  That  upon  oleomargarine  which  shall  be  manufactured  and  sold,  or  removed  for  con- 
sumption  or  use,  there  shall  be  assessed  and  collected  a  tax  of  ten  cents  per  pound,  to  be  paid  by  the 
manufacturer  thereof;  and  any  fractional  part  of  a  pound  in  a  package  shall  be  taxed  as  a  pound; 
Provided,  When  oleomargarine  is  free  from  artificial  coloration  that  causes  it  to  look  like  butter  of  any 
shade  of  yellow  said  tax  shall  be  one-fourth  of  one  cent  per  pound.  The  tax  levied  by  this  section  shall 
be  represented  by  coupon  stamps:  and  the  provisions  of  existinq  laws  governing  the  engraving,  issurc, 
sale,  accountability,  effacement  and  destruction  of  stamps  relating  to  tobacco  and  snuff,  as  far  cw 
applicable,  are  hereby  made  to  apply  to  stamps  provided  for  by  this  section. 

Sec.  9.  That  whenever  any  manufacturer  of  oleomargarine  sells,  or  removes  for  sale  or 
consumption,  any  oleomargarine  upon  which  the  tax  Is  required  to  be  paid  by  stamps,  without  the 
use  of  ihe  proper  stamps,  it  shall  be  the  duty  of  the  Commissioner  of  Internal  Revenue,  within  a 
period  of  not  more  than  two  years  after  such  sale  or  removal,  upon  satisfactory  proof,  to  estimate 
the  amount  of  tax  which  has  been  omitted  to  be  paid,  and  to  make  an  assessment  therefor  and 
certify  the  same  to  the  collector.  The  tax  so  assessed  shall  be  in  addition  to  the  penalties 
imposed  by  law  for  such  sale  or  removal. 

Sec.  10.  That  oleomargarine  imported  from  foreign  countries  shall,  In  addition  to  any 
import  duty  imposed  on  the  same,  pay  an  internal  revenue  tax  of  fifteen  cents  per  pound,  such 
tax  to  be  represented  by  coupon  stamps,  as  in  the  case  of  oleomargarine  manufactured  in  the 
United  States.  The  stamps  shall  be  affixed  and  canceled  by  the  owner  or  importer  of  the  oleo- 
margarine while  it  is  in  the  custody  of  the  proper  custom-house  officers;  and  the  oleomargarine 
shall  not  pass  out  of  the  custody  of  said  officers  until  the  stamps  have  been  so  affixed  and  can- 
celed, but  shall  be  put  up  in  wooden  packages,  each  containing  not  less  than  ten  pounds,  as 
prescribed  in  this  Act  for  oleomargarine  manufactured  In  the  United  States,  before  the  stamps  are 


XIV.  THE  CREAMERY  PATRON  S  HANDBOOK. 

affixed;  and  the  owner  or  Importer  of  such  oleomargarine  shall  be  liable  to  all  the  penal  pro- 
visions of  this  Act  prescribed  for  manufacturers  of  oleomargarine  manufactured  in  the  United 
States.  Whenever  it  is  necessary  to  take  any  oleomargarine  so  imported  to  any  place  other  than 
the  public  stores  of  the  United  States  for  the  purpose  of  affixing  and  canceling  such  stamps,  the 
collector  of  customs  of  the  port  where  such  oleomargarine  is  entered  shall  designate  a  bonded 
warehouse  to  which  it  shall  be  talten,  under  the  control  of  such  custom  officer  at  such  collector 
may  direct;  and  every  officer  of  customs  who  permits  any  such  oleomargarine  to  pass  out  of  his 
custody  or  control  without  compliance  by  the  owner  or  importer  thereof  with  the  provisions  of 
this  section  relating  thereto  shall  be  guilty  of  a  misdemeanor,  and  shall  be  fined  not  less  than  one 
thousand  dollars  nor  more  than  five  thousand  dollars,  and  imprisoned  not  less  than  six  months 
nor  more  than  three  years.  Every  person  who  sells  or  offers  for  sale  any  imported  oleomargarine 
or  oleomargarine  purporting  or  claimed  to  have  been  imported,  not  put  up  in  packages  and 
stamped  as  provided  by  this  Act,  shall  be  fined  not  less  than  five  hundred  dollars  nor  more  than 
five  thousand  dollars,  and  be  imprisoned  not  less  than  six  months  nor  more  than  two  years. 

Sec.  11.  That  every  person  who  knowingly  purchases  or  receives  for  sale  any  oleomargarine 
which  has  not  been  branded  or  stamped  according  to  law,  shall  be  liable  to  a  penalty  of  fifty 
dollars  for  each  such  offense. 

Sec.  12.  That  every  person  who  knowingly  purchases  or  receives  for  sale  any  oleomargarine 
from  any  manufactiirer  who  has  not  paid  the  special  tax  shall  be  liable  for  each  offense  to  a 
penalty  of  one  hundred  dollars,  and  to  a  forfeiture  of  all  articles  so  purchased  or  received,  or  of 
the  full  value  thereof. 

Sec.  13.  That  whenever  any  stamped  package  containing  oleomargarine  is  emptied,  it  shall 
be  the  duty  of  the  person  in  whose  hands  the  same  is,  to  destroy  utterly  the  stamps  thereon;  and 
any  person  who  wilfully  neglects  or  refuses  so  to  do  shall  for  each  such  offense  be  fined  not 
exceeding  fifty  dollars,  and  imprisoned  not  less  than  ten  days  nor  more  than  six  months.  And 
any  person  who  fraudulently  gives  away  or  accepts  from  another,  or  who  sells,  buys,  or  uses  for 
packing  oleomargarine,  any  such  stamped  package,  shall  for  each  such  offense  be  fined  not  exceed- 
ing one  hundred  dollars,  and  be  Imprisoned  not  more  than  one  year.  Any  revenue  officer  may 
destroy  any  emptied  oleomargarine  package  upon  which  the  tax-paid  stamp  is  found. 

Sec.  U.  That  there  shall  be  in  the  office  of  the  Commissioner  of  Internal  Revenue  an  analytical 
chemist  and  a  microscopist  who  shall  each  be  appointed  by  the  Secretary  of  the  Treasury,  and 
shall  each  receive  a  salary  of  two  thousand  five  hundred  dollars  per  annum,  and  the  Commissioner  of 
Internal  Revenue  may,  whenever  in  his  judgment  the  necessities  of  the  service  so  require,  employ 
chemists  and  microscopists,  to  be  paid  such  compensation  as  he  may  deem  proper,  not  exceeding 
in  the  aggregate  any  appropriation  made  for  that  purpose.  And  such  Commissioner  is  authorized 
to  decide  what  suDstances,  extracts,  mixtures,  or  corapounda  which  may  be  submitted  for  his 
inspection  in  contested  cases  are  to  be  taxed  under  this  Act;  and  his  decision  in  matters  of  taxa- 
tion under  this  Act  shall  be  final.  The  Commissioner  may  also  decide  whether  any  substance 
made  in  imitation  or  semblance  of  butter,  and  intended  for  human  consumption,  contains 
ingredients  deleterious  to  the  public  health;  but  in  case  of  doubt  or  contest  his  decision  in  this 
class  of  cases  may  be  appealed  from  to  a  board  hereby  constituted  for  the  purpose,  and  composed 
of  the  Surgeon-General  of  the  Army,  the  Surgeon-General  of  the  Navy,  and  the  Commissioner  of 
Agriculture;  and  the  decisions  of  this  board  shall  be  final  in  the  premises. 

Sec.  15.  That  all  packages  of  oleomargarine  subject  to  tax  under  this  Act  that  shall  be 
found  without  stamps  or  marks  as  herein  provided,  and  all  oleomargarine  intended  for  human 
consumption  which  contains  ingredients  adjudged,  as  hereinbefore  provided,  to  be  deleterious  to 
the  public  health,  shall  be  forfeited  to  the  United  States.  Any  person  who  shall  wilfully  remove 
or  deface  the  stamps,  marks  or  brands  on  packaeres  containing  oleomargarine  taxed  as  provided 
herein  shall  be  guilty  of  a  misdemeanor,  and  shall  be  punished  by  a  fine  of  not  less  than  one 
hundred  dollars  nor  more  than  two  thousand  dollars,  and  by  imprisonment  for  not  less  than  thirty 
days  nor  more  than  six  months. 

Sec.  16.  That  oleomargarine  may  be  removed  from  the  place  of  manufacture  for  export  to  a 
foreign  country  without  payment  of  tax  or  affixing  stamps  thereto,  under  such  regulations  and 
the  filing  of  such  bonds  and  other  security  as  the  Commissioner  of  Internal  Revenue,  with  the 
approval  of  the  Secretary  of  the  Treasury  may  prescribe.  Every  person  who  shall  export  oleo- 
margarine shall  brand  upon  every  tub,  firkin,  or  other  package  containing  such  article  the  word 
"oleomargarine,"  in  plain  Roman  letters  not  less  than  one-half  inch  square. 

Sec.  17.  That  whenever  any  person  engaged  in  carrying  on  the  business  of  manufacturing 
oleomargarine  defrauds,  or  attempts  to  defraud,  the  United  States  of  the  tax  on  the  oleomargarine 
produced  by  him,  or  any  part  thereof,  he  shall  forfeit  the  factory  and  manufacturing  apparatus 
used  by  him,  and  all  oleomargarine  and  all  raw  material  for  the  production  of  oleomargarine 
found  in  the  factory  and  on  the  factory  premises,  and  shall  be  fined  not  less  than  five  hundred 
dollars  nor  more  than  five  thousand  dollars,  and  be  imprisoned  not  less  than  six  months  nor  more 
than  three  years. 

Sec.  18.  That  if  any  manufacturer  of  oleomargarine,  any  dealer  therein  or  any  importer  or 
exporter  thereof  shall  knowingly  or  wilfully  omit,  neglect,  or  refuse  to  do,  or  cause  to  be  done, 
any  of  the  things  required  by  law  in  the  carrying  on  or  conducting  of  his  business,  or  shall  do  any- 
thing by  this  Act  prohibited,  if  there  be  no  specific  penalty  or  punishmont  imposed  by  any  other 
section  of  this  Act  for  the  neglecting,  omitting,  or  refusing  to  do,  or  for  the  doing  or  causing  to  be 
done,  the  thing  required  or  prohibited,  he  shall  pay  a  penalty  of  one  thousand  dollars;  and  if  the 
person  so  offending  be  the  manufacturer  of  or  a  wholesale  dealer  in  oleomargarine,  all  the  oleo- 
margarine owned  by  him,  or  in  which  he  has  any  interest  as  owner,  shall  be  forfeited  to  the 
United  States. 

Sec.  19.  That  all  fines,  penalties,  and  forfeitures  imposed  by  this  Act  may  be  recovered  in 
any  court  of  competent  jurisdiction. 

Sec.  20.  That  the  Commissioner  of  Internal  Revenue,  with  the  approval  of  the  Secretary  of 
the  Treasury,  may  mak'e  all  needful  regulations  for  the  carrying  into  effect  of  this  Act. 

Sec.  21.  That  this  Act  shall  go  into  effect  on  the  ninetieth  day  after  its  passage;  and  all 
wooden  packages  containing  ten  or  more  pounds  of  oleomargarine  found  on  the  premises  of  any 
dealer  on  or  after  the  ninetieth  day  succeeding  the  date  of  the  passage  of  this  Act  shall  be  deemed 
to  be  taxable  under  section  eight  of  this  Act,  and  shall  be  taxed,  and  shall  have  affixed  thereto 


THE  NATIONAL  OLEO  LAW.  XV. 

the  stamps,  marks,  and  brands  required  by  this  Act  or  by  regulations  made  pursuant  to  this  Act; 
and  for  the  purposes  of  securing  the  aflBxinR  of  the  stamps,  marks,  and  brands  required  by  this 
Act,  the  oleomargarine  shall  be  regarded  as  having  been  manufactured  and  sold,  or  removed  from 
the  manufactory  for  consumption  or  use,  on  or  after  the  day  this  Act  takes  effect;  and  such  stock 
on  hand  at  the  time  of  the  taking  effect  of  this  Act  may  be  stamped,  marked,  and  branded  under 
special  regulations  of  the  Commissioner  of  Internal  Revenue,  approved  by  the  Secretary  of  the 
Treasury;  and  the  Commissioner  of  Internal  Revenue  may  authorize  the  holder  of  such  package 
to  mark  and  brand  the  same  and  to  affix  thereto  the  proper  tax-paid  stamps. 
AN  ACT  to  reduce  the  revenue  and  equalize  the  duties  on  imports,  and  for  other  purposes. 

Sec.  41.  That  wholesale  dealers  In  oleomargarine  shall  keep  such  books  and  render  such 
returns  in  relation  thereto  as  the  Commissioner  of  Internal  Revenue,  with  the  approval  of  the 
Secretary  of  the  Treasury,  may,  by  regulation,  require,  and  such  books  shall  be  open  at  all  timea 
to  the  inspection  of  any  internal  revenue  officer  or  agent. 

Sec.  53.  That  all  special  taxes  shall  become  due  on  the  first  day  of  July,  eighteen  hundred 
and  ninety-one,  and  on  the  first  day  of  July  in  each  year  thereafter,  or  on  commencing  any  trade 
or  business  on  which  such  tax  is  imposed.  In  the  former  case  the  tax  shall  be  reckoned  for  one 
year;  and  in  the  latter  case  it  shall  be  reckoned  proportionately,  from  the  first  day  of  the  month 
in  which  the  liability  to  a  special  tax  commenced  to  the  first  day  of  July  following.  Special  tax 
stamps  may  be  issued  for  the  months  of  May  and  June,  eighteen  hundred  and  ninety  one,  upon 
payment  of  the  amount  of  tax  reckoned  proportionately  under  the  laws  now  in  force,  and  such 
stamps  which  have  been  or  may  be  issued  for  the  period  ending  April  thirtieth,  eighteen  hundred 
and  ninety-one,  may,  upon  payment  of  one-sixth  of  the  amount  required  to  be  paid  for  such 
stamps  for  one  year,  be  extended  until  July  1st,  eighteen  hundred  and  ninety-one,  under  such 
regulations  as  may  be  prescribed  by  the  Commissioner  of  Internal  Revenue.  And  it  shall  be  the 
duty  of  special  tax-payers  to  render  their  returns  to  the  deputy  collector  at  such  times  within  the 
calendar  month  in  which  the  special  tax  liability  commenced  as  shall  enable  him  to  receive  such 
returns,  duly  signed  and  verified,  not  later  than  the  last  day  of  the  month,  except  in  cases  of 
sickness  or  absence,  as  provided  for  in  section  three  thousand  one  hundred  and  seventy-six  of  the 
Revised  Statutes. 

That  all  articles  known  as  oleomargarine,  butterine,  imitation  process,  renovated  or  adulterated 
butter,  or  imitation  cheese,  or  any  substance  in  the  semblance  of  butter  or  cheese  not  the  usual  product 
of  the  dairy  and  not  made  exclusively  of  pure  and  unadulterated  milk  or  cream,  transported  into  any 
State  or  Territory  or  the  District  of  Columbia,  and  remaining  therein  for  use,  consumption,  sale  or 
storage  therein,  shall,  upon  the  arrival  within  the  limits  of  such  State  or  Territory  or  the  District  of 
Columbia,  be  subject  to  the  operation  and  effect  of  the  laws  of  such  State  or  Territory  or  the  District  of 
Columbia,  enacted  in  the  exercise  of  its  police  powers,  to  the  same  extent  and  in  the  same  manner  as 
though  such  articles  or  substances  had  been  produced  in  such  State  or  Territory  or  the  District  of 
Columbia,  and  shall  not  be  exempt  therefrom  by  reason  of  being  introduced  therein  in  original  packages 
or  otherwise. 

BENOVATED  AND  ADULTERATED  BUTTER  AMENDMENT. 

Sec.  4.  That  for  the  purpose  of  this  Act  "butter"  is  hereby  defined  to  mean  an  article  of 
food  as  defined  in  "  An  Act  defining  butter,  also  Imposing  a  tax  upon  and  regulating  the  manufac- 
ture, sale,  importation  and  exportation  of  oleomargarine,"  approved  August  second,  eighteen  hun- 
dred and  eighty- six  ;  that  "•  adulterated  butter"  is  hereby  defined  to  mean  a  grade  of  butter  pro- 
duced by  mixing,  re-working,  re-churning  in  milk  or  cream,  refining  or  in  any  way  producing  a 
uniform,  purified,  or  improved  product  from  different  lots  or  parcels  of  melted  or  unmelted  butter 
or  butterfat.  in  which  any  acid,  alkali,  chemical  or  any  substance  whatever  is  introduced  or  used 
for  the  purpose  or  with  the  effect  of  deodorizing  or  removing  therefrom  rancidity,  or  any  butter  or 
butterfat  with  which  there  is  mixed  any  substance  foreign  to  butter  as  herein  defined,  with  intent 
or  effect  of  cheapening  in  cost  the  product,  or  any  butter  in  the  manufacture  or  manipulation  of 
which  any  process  or  material  is  used  with  intent  or  effect  of  causing  the  absorption  of  abnormal 
quantitiesof  water,  milk  or  cream  ;  that  "•' process  butter "  or  '-renovated  butter"  Is  hereby  de- 
fined to  mean  butter  which  has  been  subjected  to  any  process  by  which  it  is  melted,  clarified  or  re- 
fined and  made  to  resemble  genuine  butter,  always  excepting ''' adulterated  butter"  as  defined  by 
this  Act. 

That  special  taxes  are  imposed  as  follows  : 

Manufacturers  of  process  or  renovated  butter  shall  pay  fifty  dollars  per  year  and  manufac- 
turers of  adulterated  butter  shall  pay  six  hundred  dollars  per  year.  Every  person  who  engages  in 
the  production  of  process  or  renovated  butter  or  adulterated  butter  as  a  business  shall  be  con- 
sidered to  be  a  manufacturer  thereof. 

Wholesale  dealers  in  adulterated  butter  shall  pay  a  tax  of  four  hundred  and  eighty  dollars 
per  annum,  and  retail  dealers  in  adulterated  butter  shall  pay  a  tax  of  forty-eight  dollars  per  an- 
num. Every  person  who  sells  adulterated  butter  in  less  quantities  than  ten  pounds  at  one  time 
shall  be  regarded  as  a  retail  dealer  in  adulterated  butter. 

Every  person  who  sells  adulterated  butter  shall  be  regarded  as  a  dealer  in  adulterated  but- 
ter. And  sections  thirty-two  hundred  and  thirty-two,  thirty-two  hundred  and  thirty-three,  thirty- 
two  hundred  and  thirty-four,  thirty-two  hundred  and  thirty-five,  thirty-two  hundred  and  thirty- 
six,  thirty-two  hundred  and  thirty-seven,  thirty-two  hundred  and  thirty-eight,  thirty-two  hundred 
and  thirty-nine,  thirty-two  hundred  and  forty,  thirty-two  hundred  and  forty-one,  and  thirty-two 
hundred  and  forty-three  of  the  Revised  Statutes  of  the  United  States  are,  so  far  as  applicable, 
made  to  extend  to  and  include  and  apply  to  the  special  taxes  imposed  by  this  section  and  to  the 
persons  upon  whom  they  are  imposed. 

That  every  person  who  carries  on  the  business  of  a  manufacturer  of  process  or  renovated 
butter  or  adulterated  butter  without  having  paid  the  special  tax  therefor,  as  required  by  law,  shall, 
besides  being  liable  to  the  payment  of  the  tax,  be  fined  not  less  than  one  thousand  and  not  more 
than  five  thousand  dollars  ;  and  every  person  who  carries  on  the  business  of  a  dealer  in  adulterated 


XVI,  THE  CREAMERY  PATRON  S  HANDBOOK. 

butter  without  having  paid  the  special  tax  therefor,  as  required  by  law,  shall,  besides  being  liable 
to  the  payment  of  the  tax,  be  fined  not  les§  than  fifty,  nor  more  than  five  hundred  dollars  for  each 
offense. 

That  every  manufacturer  of  process  or  renovated  butter  or  adulterated  butter  shall  file  with 
the  collector  of  internal  revenue  of  the  district  in  which  his  manufactory  Is  located  such  notices, 
inventories,  and  bonds,  shall  lieep  such  boolis  and  render  such  returns  of  material  and  products, 
shall  put  up  such  signs  and  aflBx  such  number  of  his  factory,  and  conduct  his  business  under  such 
surveillance  of  olHcers  and  agents  as  the  Commissioner  of  Internal  Revenue,  with  the  approval  of 
the  Secretary  of  the  Treasury,  may  by  regulation  require.  But  the  bond  required  of  such  a  manu- 
facturer shall  be  with  sureties  satisfactory  to  the  collector  of  internal  revenue,  and  in  a  penal 
sum  of  not  less  than  five  hundred  dollars  ;  and  1  he  sum  of  said  bond  may  be  increased  from  time 
to  time  and  additional  sureties  required  at  the  discretion  of  the  collector  or  under  instructions  of 
the  Commissioner  of  Internal  Revenue. 

That  all  adulterated  butter  shall  be  paclced  by  the  manufacturer  thereof  in  firkins,  tubs,  or 
other  wooden  packages  not  before  used  for  that  purpose,  each  containing  not  less  than  10  lbs.  and 
marked,  stamped,  and  branded  as  the  Commissioner  of  Internal  Revenue,  with  the  approval  of  the 
Secretary  of  the  Treasury,  shall  prescribe;  and  all  sales  made  by  manufacturers  of  adulterated 
butter  shall  be  in  original  stamped  packages. 

Dealers  in  adulterated  butter  must  sell  only  original  or  from  original  stamped  packages,  and 
when  such  original  stamped  packages  are  broken  the  adulterated  butter  sold  from  same  shall  be 
placed  in  suitable  wooden  or  paper  packages,  which  shall  be  marked  and  branded  as  the  Commis- 
sioner of  Internal  Revenue,  with  the  approval  of  the  Secretary  of  the  Treasury,  shall  prescribe. 
Every  person  who  knowingly  sells  or  offers  for  sale,  or  delivers  or  offers  to  deliver,  any  adulterated 
butter  in  any  other  form  than  in  new  wooden  or  paper  packages  as  above  described,  or  who  packs 
in  any  package  any  adulterated  butter  in  any  manner  contrary  to  law,  or  who  falsely  brands  any 
package  or  alHxes  a  stamp  on  any  package  denoting  a  less  amount  of  tax  than  that  required  by 
law,  shall  be  fined  for  each  offense  not  more  than  $1,000  and  be  imprisoned  not  more  than  two  years. 

That  every  manufacturer  of  adulterated  butter  shall  securely  affix,  by  pasting,  on  each  pack- 
age containing  adulterated  butter  manufactured  by  him  a  label  on  which  shall  be  printed,  besides 
the  number  of  the  manufactory  and  the  district  and  State  in  which  it  is  situated,  these  words: 
"  Notice.— That  the  manufacturer  of  the  adulterated  butter  herein  contained  has  complied  with  all 
the  requirements  of  law.  Every  person  is  cautioned  not  to  use  either  this  package  again  or  the 
stamp  thereon,  nor  to  remove  the  contents  of  this  package  without  destroying  said  stamp,  under 
the  penalty  provided  by  law  in  such  cases."  Every  manufacturer  of  adulieraied  butter  who  neg- 
lects to  affix  such  label  to  any  package  containing  adulterated  butter  made  by  him,  or  sold  or 
offered  for  sale  for  or  by  him,  and  every  person  who  removes  any  such  label  so  affixed  from  any 
such  package  shall  be  fined  $50  for  each  package  in  respect  to  which  such  offense  is  committed. 

That  upon  adulterated  butter,  when  manufactured  or  sold  or  removed  for  consumption  or 
use,  there  shall  be  assessed  and  collected  a  tax  of  10  cents  per  pound  to  be  paid  by  the  manufac- 
turer thereof,  and  any  fractional  part  of  a  pound  shall  be  taxed  as  a  pound,  and  that  unon  process 
or  renovated  butter,  when  manufactured  or  sold  or  removed  for  consumption  or  use,  there  shall  be 
assessed  and  collected  a  tax  of  one-fourth  of  one  cent  per  pound,  to  be  paid  by  the  manufacturer 
thereof,  and  any  fractional  part  of  a  pound  shall  be  taxed  as  a  pound.  The  tax  to  be  levied  by 
this  section  shall  be  represented  by  coupon  stamps,  and  the  provisions  of  existing  laws  governing 
engraving,  Issuing,  sale,  accountability,  effacement,  and  destruction  of  stamps  relating  to  tobacco 
and  snuff,  as  far  as  applicable  are  hereby  made  to  apply  to  the  stamps  provided  by  this  section. 

That  the  provisions  of  sections  nine,  ten,  eleven,  twelve,  thirteen,  fourteen,  fifteen,  sixteen, 
seventeen,  eighteen,  nineteen,  twenty,  and  twenty-one  of  "An  Act  defining  butter,  also  imposing 
a  tax  upon  andregulating  the  manufacture,  sale,  importation,  and  exportation  of  oleomargarine," 
approved  August  second,  eighteen  hundred  and  eighty-six,  shall  apply  to  manufaturers  of  "  adul- 
terated butter  "to  an  extent  necessary  to  enforce  the  marking,  branding,  identification  and  regu- 
lation of  the  exportation  and  importation  of  adulterated  butter. 

Sec.  5.  All  parts  of  an  Act  providing  for  an  inspection  of  meats  for  exportation,  approved 
August  thirtieth,  eighteen  hundred  and  ninety,  and  of  an  Act  to  provide  for  the  inspection  of  live 
cattle,  hogs,  and  the  carcasses  and  products  thereof  which  are  the  subjects  of  interstate  com- 
merce approved  March  third,  eighteen  hundred  and  ninety-one,  and  of  amendment  thereto  ap- 
proved March  second,  eighteen  hundred  and  ninety- five,  which  are  applicable  to  the  subjects  and 
purposes  described  in  this  section  shall  apply  to  process'or  renovated  butter.  And  the  Secretary 
of  Agriculture  Is  hereby  authorized  and  required  to  cause  a  rigid  sanitary  inspection  to  be  made, 
at  such  times  as  he  may  deem  proper  or  necessary,  of  all  factories  and  storehouses  where  process 
or  renovated  butter  is  manufactured,  packed  cr  prepared  for  market,  and  of  the  products  thereof 
and  materials  going  into  the  manufacture  of  same.  All  process  or  renovated  butter  and  the  pack- 
ages containing  the  same  shall  be  marked  with  the  words  "  Renovated  Butter"  or  "  Process  But- 
ter '*  and  by  such  other  marks,  labels  or  brands  and  in  such  manner  as  may  be  prescribed  by  the 
Secretary  of  Agriculture,  and  no  process  or  renovated  butter  sball  be  shipped  or  transported  from 
its  place  of  manufacture  into  any  other  State  or  Territory  or  the  District  of  Columbia,  or  to  any 
foreign  country,  until  it  has  been  marked  as  provided  in  this  section.  The  Secretary  of  Agricul- 
ture shall  make  all  needful  regulations  for  carrying  this  section  into  effect,  and  shall  cause  to  be 
ascertained  and  reported  from  time  to  time  the  quantity  and  quality  of  process  or  renovated  but- 
ter manufnctured,  and  the  character  and  the  condition  of  the  material  from  which  it  is  made. 
And  he  shall  also  have  power  to  ascertain  whether  or  not  materials  used  in  the  manufacture  of 
said  process  or  renovated  butter  are  deleterious  to  health  or  unwholesome  in  the  finished  product, 
and  in  case  such  deleterious  or  unwholesome  materials  are  found  to  be  used  in  product  intended  for 
exportation  or  shipment,  into  other  States,  or  in  course  of  exportation  or  shipment,  he  shall  have 
power  to  confiscate  the  same.  Any  person,  firm,  or  corporation  violating  any  of  the  provisions  of 
this  section  shall  be  deemed  guilty  of  a  misdemeanor  and  on  conviction  thereof  shall  be  punished 
by  a  fine  of  not  less  than  fifty  dollars  nor  more  than  five  hundred  dollars  or  by  imprisonment  not 
less  than  one  month  nor  more  than  six  months,  or  by  both  said  punishments,  in  the  discretion  of 
the  court. 

Sec.  6.  That  wholesale  dealers  in  oleomargarine,  process,  renovated,  or  adulterated  butter 
shall  keep  such  books  and  render  such  returns  in  relation  thereto  as  the  Commissioner  of  Internal 
Revenue,  with  the  approval  of  the  Secretary  of  the  Treasury,  may,  by  regulation,  require  ;  and 


VOTE    ON    NATIONAL    OLEO    LAW. 


XVll. 


such  books  shall  be  open  at  all  times  to  the  Inspection  of  any  Internal  revenue  officer  or  agent. 
And  any  person  who  wilfully  violates  any  of  the  provisions  of  this  section  shall  for  each  such 
offense  be  fined  not  less  than  fifty  dollars,  and  not  exceeding  five  hundred  dollars,  and  Imprisoned 
not  less  than  thirty  days  nor  more  than  six  months. 

Skc.  7.    This  Act  shall  talie  effect  on  the  tlrst  day  of  July,  nineteen  hundred  and  two. 

The  following  members  of  the  House  of  Representatives  voted  for  the 

passage  of  this  measure  in  the  57th  Congress,  and  are  therefore  entitled  to 

the  friendship  and  support  of  farmers  in  general : 


CALIFORNIA. 

Frank  L.  Copmbs Napa 

Samuel  D.  Woods Stockton 

V  ictor  H,  Metcalf Oakland 

James  McLachlan Pasadena 

James  C.  Needham Modesto 

COLORADO. 

John  F.  Shaf roth Denver 

John  C.  Bell Montrose 

CONNECTICUT. 

E.  Stevens  Henry Rockville 

Nehemiah  D.  Sperry New  Haven 

Charles  A.  Russell Kiilingly 

Ebenezer  J.  Hill Norwalk 

DELAWARE. 

L.  Heister  Ball Faulkland 

ILLINOIS. 

George  B.  Foss Chicago 

Albert  J.  Hopkins Aurora 

Robert  R.  Hitt Mount  Morris 

George  W.  Prince Galesburg 

Walter  Reeves Streator 

Joseph  G.  Cannon Danville 

Vespasian  Warner Clinton 

Joseph  V.Graff Pekin 

J.  Ross  Mickey Macomb 

Thomas  J.  Selby Hardin 

Ben  F.  Caldwell Chatham 

Thomas  M.  Jett Hillsboro 

Joseph  B  Crowley Robinson 

James  R.  Williams Carmi 

Frederick  J.  Kern Belleville 

George  W.  Smith Murphysboro 

INDIANA. 

James  A.  Hemenway Boonville 

Robert  W.  Miers Bloomington 

William  T.  Zenor Corydon 

Francis  M.  Griffith Vevay 

Ellas  S.  HoUiday Brazil 

James  B.  Watson Rushville 

George  W  Cromer Muncie 

Charles  B.  Landis Delphi 

James  M.  Robinson Fort  Wayne 

Abraham  L.  Brick South  Bend 

IOWA. 

John  N.  W.  Rumple Marengo 

David  B.  Henderson Dubuque 

Gilbert  N.  Haugen Northwood 

Robert  G.  Cousins Tipton 

John  F.  Lacey Oskaloosa 

John  A.  T.  Hull Des  Moines 

William  P.Hepburn Clarinda 

Walter  I.  Smith Council  Bluffs 

James  P.  Conner Dennison 

Lot  Thomas Storm  Lake 

KANSAS. 

Charles  Curtis Topeka 

Alfred  M.  Jackson Wintleld 

James  M.  Miller Council  Grove 

Wm.  A.  Calderhead Marysville 

William  A.  Reeder ...Logan 

KENTUCKY. 

D.  Linn  Gooch Covington 

George  G.  Gilbert Shelbyville 

LOUISIANA. 
Phanor  Breazeale '• Natchitoches 


MAINE. 

Amos  L.Allen Alfred 

Charles  E.  Littlefleld Rockland 

Edwin  C.  Burleigh Augusta 

Llewellyn  Powers ...,,...  .Houlton 

MARYLAND. 

William  H.  Jackson Salisbury 

Albert  A.  Blakeney Franklinville 

Sydney  B.  Mudd La  Plata 

George  A.  Pearre .Cumberland 

MASSACHUSETTS. 

George  P.  Lawrence North  Adams 

Frederick  H.  Gillett Springfield 

John  R.  Thayer. Worcester 

Charles  Q.  Tirrell Natick 

William  S.  Knox Lawrence 

William  H.  Moody ./Haverhill 

Joseph  A.  Conry Boston 

Samuel  L.  Powers Newton 

William  C.  Lovering Taunton 

William  S.  Greene Fall  River 

MICHIGAN. 

Henry  C.  Smith. Adrian 

Washington  Gardner Albion 

Edward  L.  Hamilton Niles 

William  Alden  Smith Grand  Rapids 

Samuel  W.  Smith Pontiac 

Edgar  Weeks Mount  Clemens 

Joseph  W.  Fordney Saginaw 

Roswell  P.  Bishop Ludington 

Henry  H.  Aplin West  Bay  City 

Archibald  B.  Darragh St.  Louis 

MINNESOTA. 

James  A.  Tawney Winona 

James  T.  McCleary Mankato 

Joel  P.  Heatwole Northfleld 

FredC.  Stevens St.  Paul 

Loren  Fletcher Minneapolis 

Page  Morns Duluth 

Frank  M.  Eddy Glenwood 

MISSOURI. 

James  T.  Lloyd Shelbyville 

J  ohn  Dougherty Liberty 

Charles  F.  Cochran St,  Joseph 

David  A.  De  Armond ; Butler 

James  Cooney Marshall 

Champ  Clark Bowling  Green 

Richard  Bartholdt St.  Louis 

Edward  Robb Perryville 

WillardD.  Vandiver Cape  Girardeau 

Moecenas  E.  Benton Neosho 

NEBRASKA. 

Elmer  J.  Burkett Lincoln 

David  H.  Mercer Omaha 

John  S.  Robinson Madison 

William  L.Stark Aurora 

Ashi,on  C.  Shallenberger Alma 

William  Neville North  Platte 

NEVADA. 

Francis  6.  Newlands Reno 

NEW  HAMHSHIRB. 

Cyrus  A.  Sullo way Manchester 

Frank  D,  Currier Canaan 

NEW  JERSEY. 

John  J.  Gardner Atlantic  City 

Benjamin  F.Howell New  BrunswiiflS 


3CVH1. 


THE  CREAMERY  PATRON  S  HANDBOOK. 


Joshua  S.  Salmon Boonton 

James  F.  Stewart Paterson 

Richard  Wayne  Parker Newark 

Charles  N.  Fowler Elizabeth 

NEW  YORK. 

Frederic  Storm Bay  Side,  L.  I. 

Henry  Bristow Brooklyn 

George  H.  Lindsay Brooklyn 

Nicholas  Muller New  York 

Arthur  S.  Tompkins Nyack 

John  H.  Ketcham Dover  Plains 

William  M.  Draper Lansingburg 

John  K.  Stewart Amsterdam 

Lucius  N.  Li ttauer New  York 

Louis  W.  Emerson Warrensburg 

Charles  L.  Knapp Lowville 

James  S.  Sherman Utica 

George  W.  Ray Norwich 

Michael  E.  DriscoU Syracuse 

Sereno  E.  Payne Auburn 

Charles  W.  Gillet. Addison 

James  Breck  Perkins Rochester 

De  Alva  S.Alexander , Buffalo 

Edward  B.  Vreeland Salamanca 

NORTH  CAROLINA. 

Edward  W.  Pou ', Smithfleld 

John  D.  Bellamy Wilmington 

Theodore  F.  Kluttz Salisbury 

Spencer  Blackburn Winston 

James  M.  Moody Waynesville 

NORTH  DAKOTA. 

Thomas  F.  Marshall Oakes 

OHIO. 

Robert  M.  Nevin Dayton 

Robert  B.  Gordon St.  Marys 

John  S,  Snook Paulding 

Charles  Q.  Hildebrant Wilmington 

Thomas  B.  Kyle Troy 

William  R.  Warnock Urbana 

Stephen  Morgan Oak  Hill 

Emmett  Tompkins Columbus 

James  A.  Norton Tiffin 

William  W.  Skiles Shelby 

Henry  C.  Van  Voorhis Zanesvil  le 

Joseph  J.  Gill Steubenville 

John  W.  Cassingham Coshocton 

Robert  W.  Tayler Lisbon 

Charles  Dick Akron 

PENNSYLVANIA. 

Galusha  A.  Grow Glenwood 

Robert  H.  Foerderer Philadelphia 

Henry  H.  Bingham Philadelphia 

Edward  Morrell Philadelphia 

Thomas  S.  Butler West  Chester 

Irving  P.  Wanger Norristown 

Howard  Mutchler Baston 

Henry  D.  Green Reading 

H.  Burd  Cassel Lancaster 

The  vote  in  favor  of  the  bill  in 

CALIFORNIA. 

Thomas  R.  Bard,  Rep Ventura 

George  C.  Perkins,  Rep San  Francisco 

CONNECTICUT. 

Joseph  R.  Hawley,  Rep Hartford 

OrvilleH.  Piatt,  Rep Meriden 

ILLINOIS. 

Shelby  M ,  Cullom,  Rep Springfield 

William  E.  Mason,  Rep Chicago 

INDIANA. 

Albert  J.  Beveridge,  Rep Indianapolis 

Charles  W.  Fairbanks,  Rep Indianapolis 

IOWA. 

Jonathan  P.  Dolliver,  Rep Fort  Dodge 

William  B.  Allison,  Rep Dubuque 


Henry  W.  Palmer Wilkesbarre 

George  R.  Patterson Ashland 

Marlin  B.  Olmsted Harrisburg 

Charles  Fred.  Wright Susquehanna 

Ellas  Deemer Williamsport 

Rufus  K.  Polk Danville 

Thaddeus  M.  Mahou Chambersburg 

Robert  J.  Lewis York 

Alvin  Evans Ebensburg 

Summers  M.  Jack Indiana 

Ernest  F.  Acheson Washington 

Joseph  B.  Sho waiter Chlcora 

Arthur  L.  Bates Meadvllle 

Joseph  C.  Sibley Franklin 

James  K.  P.  Hall Ridgway 

OREGON. 

Malcom  A.  Moody The  Dalles 

Thomas  H.  Tongue Hillsboro 

SOUTH  DAKOTA. 

Eben  W.  Martin Deadwood 

Charles  H.  Burke Pierre 

TENNESSEE. 

"Walter  P.  Brownlow Jonesboro 

Henry  R.  Gibson Knoxville 

UTAH. 

George  Sutherland Salt  Lake  City 

VERMONT. 

David  J.  Foster Burlington 

Kittredge  Haskins Brattleboro 

VIRGINIA. 

William  A.  Jones Warsaw 

John  Lamb Ri chmond 

Peter  J.  Otey Lynchburg 

James  Hay Madison 

John  F.  Rixey Brandy 

William  F.  Rhea Bristol 

WASHINGTON. 

Wesley  L.Jones.  Yakima 

Francis  W.  Cushman Tacoma 

WEST  VIRGINIA. 

Blackburn  B.  Dovener Wheeling 

Alston  G.Dayton Philippi 

WISCONSIN. 

Henry  A.  Cooper Racine 

Herman  B.  Dahle Mount  Horeb 

Joseph  W.  Babcock Necedah 

Theobold  Otjen Milwaukee 

Samuel  S.  Barney West  Bend 

James  H.  Davidson Oshkosh 

John  J.  Esch La  Crosse 

Edward  Minor Sturgeon  Bay 

Webster  E.  Brown Rhineland 

John  J.  Jenkins Chippewa  Falls 

the  Senate  was  as  follows : 

KANSAS. 

Joseph  R.  Burton,  Rep Abilene 

William  A.  Harris,  Pop Linwood 

KENTUCKY. 

William  J.  Deboe,  Rep Marion 

MAINE. 

William  P.  Frye,  Rep Lewiston 

Eugene  Hale,  Rep Ellsworth 

MARYLAND. 

Louis  E.  McComas,  Rep Hagerstown 

MASSACHUSETTS. 

George  F.  Hoar,  Rep Worcester 

Henry  Cabot  Lodge,  Rep Nahant 

MICHIGAN. 

James  McMillan,  Rep Detroit 

Julius  C.  Burrows,  Rep Kalamazoo 


VOTE    ON    NATIONAL    OLEO    LAW. 


XIX. 


MINNESOTA. 

Knute  Nelson,  Rep Alexandria 

Moses  E.  Clapp,  Rep St.  Paul 

MISSOURI. 

Francis  M.  Cockrell,  Dem WarrensburK 

NEBRASKA, 

Joseph  H.  Millard,  Rep Omaha 

Charles  H.  Dietrich,  Rep Hastings 

NEW  HAMPSHIRE. 

Henry  B.  Burnham,  Rep Manchester 

Jacob  H.  Gallinger,  Rep Concord 

NEW  JERSEY. 

John  Kean,  Rep Elizabeth 

NEW  YORK. 

Chauncey  M.  Depew.  Rep New  York 

Thomas  C.  Piatt,  Rep Owego 

NORTH  CAROLINA. 

Jeter  C.  Pritchard,  Rep Marshall 

NORTH  DAKOTA. 

Porter  McCumber,  Jr..  Rep Wahpeton 

Henry  C.  Hansbrough,  Rep Devils  Lake 


oaio. 

Marcus  A.  Hsyina,  Rep Cleveland 

Joseph  B.  Foraker,  Rep Cincinnati 

OREGON. 

John  H.  Mitchell,  Rep Portland 

Joseph  Simon,  Rep Portland 

PENNSYLVANIA. 

Matthew  S.  Quay,  Rep Beaver 

Boies  Penrose,  Rep Philadelphia 

SOUTH  DAKOTA. 

Robert  J.  Gamble,  Rep Yankton 

Alfred  B.  Kittredge,  Rep Sioux  Falls 

UTAH. 

Thomas  Kearns,  Rep Salt  Lake  City 

VERMONT. 

Redfleld  Proctor,  Rep Proctor 

William  P.  Dillingham,  Rep Montpelier 

WASHINGTON. 

Addison  G.  Foster,  Rep Tacoma 

WISCONSIN. 

Joseph  V.  Quarles,  Rep Milwaukee 

John  C.  Spooner,  Rep Hudson 


The  following  United  States   Senators   voted  against  the    passage  of 
the  bill  : 

MONTANA. 

William  A.  Clark,  Dem Butte 

Paris  Gibson,  Dem Great  Falls 

NEVADA, 

William  M.  Stewart,  Sil Carson  City 

John  P.  Jones,  Sil Gold  Hill 


ALABAMA. 

John  T.  Morgan,  Dem Selma 

Edmund  W.  Pettus,Dem Selma 

ARKANSAS. 

James  H.  Berry,  Dem Bentonville 

J  ames  K.  Jones,  Dem Washington 

COLORADO. 

Thomas  M.  Patterson,  Dem Denver 

Henry  M.  Teller,  Dem ...  Central  City 

FLORIDA. 

James  P.  Taliaferro,  Dem Jacksonville 

Stephen  R.  Mallory,  Dem Pensacola 

GEORGIA. 

Augustus  O.  Bacon,  Dem Macon 

Alexander  S.  Clay,  Dem Marietta 

IDAHO. 

Frederick  T.  Dubois,  Fus Blackfoot 

Henry  Heitfeld,  Pop Lewiston 

KENTUCKY. 

Joseph  C.  S.  Blackburn,  Dem Versailles 

LOUISIANA. 

Murphy  J:  Foster,  Dem .Franklin 

Samuel  D.  McEnery,Dem Neiw  Orleans 

MARYLAND. 
George  L.  Wellington,  Rep Cumberland 

MISSISSIPPI. 

Anselm  J.  McLaurIn,  Dem Brandon 

Hernando  DeSoto  Money,  Dem Carrol Iton 

MISSOURI. 
Gtoorge  G,  Vest,  Dem Kansas  City 


NORTH  CAROLINA. 

F.  McL.  Simmons,  Dem Raleigh 

RHODE  ISLAND. 

George  P.  Wetmore,  Rep Newport 

Nelson  W.  Aldrich,  Rep Providence 

SOUTH  CAROLINA. 

Benjamin  R.  Tillman,  Dem Trenton 

John  L.  McLaurin,  Dem Bennettsville 

TENNESSEE, 

Edward  W.  Carmack,  Dem Memphis 

William  B.  Bate,  Dem Nashville 

TEXAS. 

Joseph  W.  Bailey,  Dem Gainsville 

Charles  A.  Culberson,  Dem Dallas 

UTAH. 

Joseph  L.  Rawlins,  Dem Salt  Lake  City 

VIRGINIA. 

Thomas  S.  Martin,  Dem Scottsvllle 

John  W.  Daniel,  Dem Lynchburg 

WASHINGTON. 

George  Turner,  Sil Spokane 

WEST  VIRGINIA. 

Stephen  B.  Blkins,  Rep Elklns 

Nathan  B.  Scott,  Rep Wheeling 

WYOMING. 

Francis  E.  Warren,  Rep Cheyenne 

Clarence  D.  Clark,  Rep Evanston 


HON.  W.  D.  UOARD. 


«*f    THE 

UNIVER8IT 

OF 


THE  PATRON  AND  THE  CREAMERY. 


BY  HON.  W.   D.   HOARD,   EX-GOVERNOR  OF  WISCONSIN,  PRESIDENT  OP  THE 
NATIONAL  DAIRY  UNION  AND  EDITOR  OF   "HOARD'S  DAIRYMAN." 

Fort  Atkinson,  Wis. 

The  real  foundation  of  the  creamery  business  is  the  patron.  The  first 
chief  care  should  be  to  so  equip  the  patron  with  knowledge  and  under- 
standing concerning  his  share  of  the  work  that  he  may  make  the  largest 
profit  possible.  A  very  large  proportion  of  the  creamery  patrons  make  the 
serious  mistake  of  supposing  that  their  profits  must  somehow  come  from  the 
creamery  end  rather  than  the  farm  end.  They  are  all  the  time  looking  at 
the  price  paid  for  making  the  butter,  thinking  the  great  expense  lies  there. 
This  is  not  true.  The  real  and  most  serious  expense  lies  at  the  farm  end 
in  producing  the  milk,  and  getting  it  to  the  creamery.  There  seems  to  be 
a  most  serious  lack  of  knowledge  and  study  concerning  the  best  economy 
and  methods  of  producing  milk;  concerning  the  right  kind  of  cows  that  shall 
produce  milk  in  sufficient  abundance  to  make  the  cost  low  per  cow ;  concern- 
ing the  right  methods  of  field  and  stable  management  so  that  the  cow  can  do 
her  best;  concerning  farm  management  in  producing  the  right  crops  and  so 
handling  them  that  they  shall  stimulate  milk  secretion  to  the  largest  ad- 
vantage; concerning  the  science  of  feeding,  how  to  compound  a  ration  that 
is  adapted  to  milk  production.  All  these  points  require  reading  and  study, 
and  every  creamery  should  be  a  dairy  school  where  the  patrons  may  take 
advantage  of  their  co-operation  together  to  increase  their  knowledge. 

How  many  creameries  are  there  of  that  sort  in  the  country  ?  But  very 
few.  A  prominent  creamery  company,  comprising  over  one  hundred 
creameries,  keeps  an  expert  dairy  farmer  to  travel  from  one  creamery  to 
another  instructing  the  farmers  on  all  these  points  to  the  best  of  his  ability. 
Some  of  the  patrons  are  quick  and  anxious  to  learn.  They  realize  the  neces- 
sity of  such  training  and  education.  They  purchase  books  and  papers  that 
treat  of  these  questions,  and  it  is  a  fact  that  their  profits  per  cow  are  many 
times  greater  than  those  of  their  neighbors,  in  the  same  creamery,  who  place 
no  value  on  such  knowledge  and  study.  But  few,  comparatively,  realize 
the  tremendous  difTerence  and  increase  in  profits  which  such  intelligence 
brings. 

I  will  give  one  illustration  taken  from  the  Hoard  Creameries  at  Fort 
Atkinson,  Wis.     To  one  patron,  who  has  a  herd  of  nineteen  cows,  was  paid 

1 


2  THE  CREAMERY  PATRON  S  HANDBOOK. 

$65  per  cow  for  the  year,  for  the  cream  in  his  milk,  the  skim-milk  being  re- 
turned to  hSn.  The  cost  of  keeping  was  $35  per  cow.  This  left  him  a  profit 
of  $30  per  cow.  To  another  patron  in  the  same  creamery,  was  paid  $35  per 
cow.  The  cost  of  keeping  his  cows  was  $30  per  cow.  He  received  $5  per 
cow  profit.  The  first  patron  received  six  hundred  per  cent,  more  of  net 
profit  than  the  second  man.  The  milk  of  both  was  taken  by  the  Babcock 
test,  and  the  butter  of  both  sold  at  the  same  price.  This  tremendous  differ- 
ence in  profits  lay  at  the  farm  end  of  the  business,  and  not  at  the  creamery. 
The  first  patron  was  a  reading,  thinking  man  who  kept  his  mind  at  constant 
study  on  all  the  points  we  have  mentioned.  The  second  patron  did  not 
believe  in  such  things,  and  he  lost  $25  per  cow  for  his  way  of  thinking.  When 
he  came  to  compare  his  ideas  and  methods  with  the  first  patron,  he  made  up 
his  mind  that  it  did  not  pay  to  despise  dairy  knowledge  and  a  better  educa- 
tion in  the  things  that  so  closely  belonged  to  his  business. 

This  leads  us  to  suggest  that  every  creamery  should  prepare  a  yearly 
report  setting  forth  the  name  of  each  patron;  the  number  of  cows  in  his 
herd,  and  the  cost  of  their  yearly  keeping;  whether  a  silo  was  used  or  not; 
the  pounds  of  milk  and  the  butter  yield  per  cow;  the  average  price  at  which 
the  butter  sold  for  the  year,  and  the  amount  received  in  cash  per  cow  for  each 
dollar  spent  in  feed.  Such  a  report  would  show  each  patron  at  once  just 
what  his  neighbor's  cows  were  earning,  by  which  he  could  compare  his  own 
work  and  see  whether  his  ideas  were  as  profitable  as  they  should  be,  or  not. 
Such  a  system  of  reporting  would  act  as  a  great  stimulus  to  thousands  of 
dairy  farmers,  and  result,  we  believe,  in  great  benefit  to  the  creamery.  What 
every  man  needs  is  a  comparative  knowledge  of  the  dairy  facts  about  him, 
and  such  a  report  would  yield  that  knowledge.  Shut  up  within  our  own 
line  fences,  we  "measure  ourselves  by  ourselves,"  and  so  continue  to  confirm 
ourselves  in  mistaken  ideas  and  methods. 

As  useful  as  is  the  creamery,  it  is  productive  of  some  bad  effects  on  the 
minds  of  certain  farmers  who  patronize  it.  To  illustrate:  In  1885,  there 
were  over  one  thousand  dairy  farmers  in  Jefferson  County,  Wis,,  who  were 
making  butter  and  selling  it  on  commission  in  Chicago  and  other  cities. 
They  were  thus  brought  sharply  in  contact  with  the  demands  of  the  market, 
and  the  market  was  forcing  them  every  day  up  to  a  higher  and  more  profit- 
able plane  of  dairy  management.  These  men  were  consequently  anxious 
to  learn  all  that  was  necessary  to  know  about  cows  and  their  proper 
handling.  Their  minds  were  constantly  being  broadened  and  brightened 
by  their  immediate  relation  to  a  very  exacting  market. 

Now,  the  creamery  has  come  and,  to  a  certain  extent,  has  stepped  in 
between  them  and  the  market,  so  that  they  do  not  as  clearly  see  their  own 
responsibility  to  the  quality  and  price  of  the  butter  as  they  did  before.  The 
consequence  is  that  many  of  these  men  have  grown  careless  and  indifferent 
to  their  own  improvement.  Their  standard  of  dairy  farming  has  been  low- 
ered and  they   are  not  as  successful    handlers  of  cows  as  they  were  in  1885. 

This   is  a  most  serious  mistake,  for  every  man  is  in  reality  just  as  much 


THE  PATRON  AND  THE  CREAMERY,  3 

responsible  for  the  final  result,  as  he  was  twenty  years  ago.  This  shows 
that  the  creamery  proprietors  and  managers  should  make  especial  eflfort  to 
promote  dairy  education  and  knowledge  of  best  methods,  in  order  to  counter- 
act this  tendency  to  lax  effort.  Every  patron  should  look  upon  his  relation 
to  the  creamery  in  the  light  that  he  is  a  partner.  What  is  needed  in  every 
creamery  is  a  strong  central  tone  of  public  sentiment  that  shall  tend  to  the 
promotion  of  intelligence  and  improvement  along  dairy  lines. 

We  believe  most  thoroughly  in  the  creamery,  but  we  want  it  to  act  as  a 
stimulant  to  dairy  improvement  and  progress.  There  are  dangers,  as  well 
as  blessings,  in  its  path.  We  have  seen  old  dairy  districts  in  the  State  of 
New  York  decline  in  fertility  of  the  soil,  and  a  true  spirit  of  progress  among 
its  farmers,  to  the  extent  that  farms  that  sold  for  $100  an  acre,  thirty  years 
ago,  can  be  bought  to-day  for  $25  to  $30.  This  fearful  loss  came  because 
the  farmers  gave  themselves  up  to  indifference  as  to  their  own  dairy  knowl- 
edge and  improvement.  A  bright,  intelligent  set  of  patrons  in  any  creamery 
always  insures  honesty  and  good  management.  Such  men  will  be  satisfied 
with  nothing  less.  Dairy  education  has  benefited  the  creamery  operator 
more  than  the  patrons.  Consequently  the  creamery  end  is  kept  up  square 
with  the  best  modern  judgment,  to  a  larger  degree  than  is  the  farm  end.  As 
a  rule,  the  buttermaker  does  his  share  of  the  work  better  than  the  milk  pro- 
ducer. This  is  because  he  has  put  himself  in  contact  with  the  best  modern 
thought  on  dairy  matters  to  a  much  larger  degree  than  has  the  patron.  It 
is  the  patron  who  really  makes  the  butter;  the  creamery  only  separates  it, 
and  puts  it  on  the  market.  Certainly  there  is  as  great  need  for  sound 
knowledge,  intelligent,  up-to-date  methods  and  the  spirit  of  true  American 
progress  among  the  patrons,  as  with  the  buttermakers. 

A  broader,  more  just  view  of  the  true  relations  of  the  patron  to  the 
creamery  has  always  resulted  in  greatly  increasing  the  profits,  as  well  as  the 
harmony  and  success  of  both  patron  and  the  creamery  operator. 


"Xei  me  be  no  assistant  for  a  state^ 
But  keep  a  farm."— Shakespeare. 


** And  joy  to  him,  who  o^er  his  task, 
Bememhers  toil  is  nature's  plan ; 

Who,  working,  thinks — and  never  sinks 
Mis  independence  as  a  man.''^ 

— Mackay. 


BUILDING  UP  A  DAIRY  HERD.  WITH  SUGGESTIONS  ON 
MIDSUMMER  FORAGE  CROPS. 


BY  PROF.   C.   F.    CURTISS,   DIRECTOR  AND  AGRICULTURIST,  IOWA  AGRICUIr 
TURAL  EXPERIMENT    STATION. 

Ames,  Iowa. 


The  primary  problem  in  dairy  progress  is  the  cow.  The  success  of  the 
dairy  industry  in  any  locality  must  depend  primarily  on  the  dairy  cow  and 
her  management.  Marked  advance  has  been  made  in  recent  years  in 
the  improvement  of  facilities  and  methods  for  perfecting  our  dairy  products, 
but  the  cow  is  still  the  source  of  supply  of  the  raw  material.  It  is  the  func- 
tion of  the  creamery  and  dairy  to  convert  the  raw  material  into  finished 

products  of  the  highest  degree 
of  excellence;  but  the  cow  pre- 
cedes the  factory.  The  process 
of  butter  production  supple- 
ments milk  production.  In- 
ferior cows  mean  loss  to  the 
owner  and  failure  to  the  fac- 
tory. 

By  reason  of  the  improve- 
ments made  in  creamery 
methods  and  appliances,  the  cow 
is  a  much  less  important  factor 
than  formerly  in  determining 
the  quality  of  the  product,  pro- 

in 
wholesome  condition.  The  but- 
termaker  is  now  conceded  to  have  more  to  do  with  this  than  the  cow.  In 
computing  the  profit  and  loss,  however,  we  are  compelled  to  reckon  with 
the  cow  first,  last  and  all  the  time.  In  this  feature  the  cow  is  "a  greater 
factor  than  ever  before. 

Two  years  ago  I  spent  a  couple  of  days  attending  the  annual  exhibition 
of  the  Royal  Agricultural  Society  of  Jersey  Island.  This  exhibition  is  a 
Jersey  cattle  show.  All  the  cattle  on  the  island  are  Jerseys,  As  I  studied 
my  catalogue,  I  noted  the  frequency  of  the  occurrence  of  a  particular  sire 

d 


GOLDIBS  TORMENT. 
Champion  Aged  Bull  at  the  Iowa  and  Minnesota  State 

Fairs,  1900,  When  12  Years  Old;  Also  First  Prize  on    vided  the    milk    is    obtained 
Get  of  Sire  at  Both  Fairs. 


BUILDING  UP  A  DAIRY  HERD.  7 

in  the  pedigrees  of  the  prize  winners.  I  was  struck  with  the  uniformity  and 
excellency  of  this  bull's  progeny.  After  the  judging  was  completed,  I  said 
to  one  of  the  judges:  "Where  is  this  bull,  Golden  Fern's  Lad?"  "That 
bull,"  said  Mr.  Nicole,  "was  sold  for  export  to  England  last  year,  and  the 
cattle  interests  of  the  island  lost  fully  £10,000  ($50,000)  when  he  left." 

I  there  saw  one  of  the  most  striking  demonstrations  of  the  potency  and 
value  of  a  superior  sire  that  it  has  ever  been  my  privilege  to  witness.  This 
strain  of  blood  has  since  been  in  universal  demand  among  the  best  breeders 
of  both  continents. 

The  task  of  building  up  a  dairy  herd  whether  pure  bred  or  fo;*  practical 
production,  must  begin  with  the  sire.  This  is  the  fundamental  problem 
of  the  breeder.  The  development  of  superior  herds  is  generally  a  record  of 
the  strength  and  potency  of  good  sires;  Without  this  all  other  efforts  will  fail. 
There  are  but  few  dairy  sires  of  outstanding  excellence,  and  comparatively 
few  among  domestic  animals  of  any  kind. 

The  primary  problem  and  the  life  long  study  of  the  great  breeders  of 
all  times  has  been  a  study  of  sires.  Successful  sires  are  more  rare  among 
dairy  cattle  than  among  any  other  kind  of  stock,  unless  it  be  high  speed 
horses.  Both  are  highly  artificial  creations.  Nature's  laws  operate  with 
less  certainty  in  the  more  delicately  organized  animals  of  nervous  tempera- 
ment, where  excellence  depends  on  performance,  than  where  heredity  is 
more  a  matter  of  form  and  substance,  as  in  meat  producing  animals  and  draft 
horses. 

There  are  many  qualities  to  be  considered  in  the  dairy  sire.  These 
qualities  are  never  fully  apparent  in  the  animal  itself,  but  must  be  sought 
and  studied  in  the  ancestry.  One  of  the  first  essentials  is  a  good  mother. 
This  alone  is  by  no  means  conclusive  evidence  of  inherited  excellence,  but 
a  sire  should  never  be  without  a  strong  line  of  maternal  ancestry.  Concen- 
tration of  good  blood  and  individual  excellence  is  the  surest  means  of  its 
perpetuation.  First  among  the  characteristics  sought  in  a  good  sire  ,1  would 
look  to  the  head.  I  presume  many  will  take  exception  to  this  and  place 
constitution  first,  but  the  head  reveals  constitution,  almost  as  accurately 
as  do  depth  and  width  of  thorax  and  fullness  of  heart  girth.  Next  to  the 
udder  I  regard  the  head  as  the  most  expressive  character  of  the  dairy  cow,  as 
well  as  the  chief  significance  in  the  dairy  bull. 

The  more  we  study  the  best  types  of  domestic  animals  and  the  more 
we  study  the  work  and  the  products  of  the  great  breeders,  the  more  we  are 
forced  to  recognize  the  head  as  of  chief  significance  in  revealing  the  inherent 
quality  and  practical  value  of  animal  excellence.  The  head  is,  in  a  sense, 
a  mirror  reflecting  all  that  goes  to  make  up  the  animal.  The  successful 
sire  must  have  a  bull's  head.  It  must  be  strong,  masculine,  full  of  character 
and  vigor.  It  must  be  broad  between  the  eyes  and  clean  cut  and  well 
defined.     The  eyes  must  stand  out  full  and  prominent. 

The  head  is  sometime-  -;.v..'£^d  among  the  points  of  fancy,  but  it  is  more 
than  this.     It  indicates  vitality,  strength,  breed  type,  and  nerve  force;  all 


BUILDING  UP  A  DAIRY  HERD,  9 

of  which  are  essential  to  a  prepotent  sire.  A  sire  must  descend  from  a 
strong  line  of  good  ancestors,  but  he  must  have  more  than  this,  he  must 
present  unmistakable  evidence  in  his  make  up  of  having  inherited  from  these 
ancestors  in  a  marked  degree  the  qualities  and  characteristics  that  are  sought 
for  reproduction. 

Depth  and  spring  of  rib,  indicating  feeding  capacity,  necessarily  rank 
among  the  characteristics  of  prime  importance  in  either  the  sire  or  the  dam. 
There  should  be  no  bad  udders  in  the  ancestry  back  of  the  bull.  This  is 
one  of  the  first  requisites  of  a  good  dairy  sire.  There  is  now  and  then  a  good 
dairy  cow  with  a  defective  udder;  but  they  are  rare  and  a  strictly  good, 
well  balanced  udder  is  almost  aways  a  certain  indication  of  good  perform- 
ance at  the  pail,  no  matter  what  breed  or  type  it  accompanies.  The  men 
who  have  bred  dairy  cattle  longest  and  most  successfully,  are  the  most  exact- 
ing about  the  udder. 

The  dairy  sire  should  always  be  selected  from  a  cow  of  outstanding  ex- 
cellence and  from  a  long  line  of  such  ancestry  on  both  sides.  No  inherent 
weakness  should  be  tolerated  in  the  ancestors  that  enter  into  the  pedigree. 
Under  no  circumstances  should  a  sire  be  used  from  a  cow  having  a  defective 
udder,  or  a  weak  constitution,  or  a  lack  of  feeding  capacity.  Among  the 
points  of  excellence  sought  in  the  cow,  I  should  place  constitution  first, 
dairy  quality  or  function,  as  indicated  by  the  head,  udder  and  form,  sec- 
ond; breed  type  and  character,  third.  It  is  not  well  to  depart  too  much 
in  either  direction  from  the  established  standard  of  size  or  from  the  prevail- 
ing or  most  popular  type.  Animals  of  extreme  variation  are  not  likely  to 
reproduce  desirable  characteristics.  An  unusual  degree  of  coarseness  can 
better  be  tolerated  in  the  cow  than  in  the  sire.  Attractiveness  is  desirable,  but 
style,  finish  and  beauty  must  not  be  sought  at  the  expense  of  utility.  The 
tendency  to  recognize  one  type  for  the  show  ring  and  another  for  type  utility 
and  profitable  production,  cannot  but  result  injuriously  to  any  breed.  It 
is  difficult  enough  to  breed  domestic  animals  successfully  to  one  type  or 
standard  of  excellence,  instead  of  striving  for  two  distinct  standards.  Quali- 
ties that  make  a  cow  a  profitable  producer,  should  have  first  consideration 
in  building  up  a  dairy  herd.  These  qualities  should  be  carefully  and  per- 
sistently sought  and  every  possible  effort  exerted  to  perpetuate  and  in- 
tensify them.  There  are  always  radical  departures  from  the  highest  type 
of  animals  in  all  classes.     This  is  particularly  true  in  the  dairy  breeds. 

One  of  the  common  and  most  serious  mistakes  is  made  in  the 
supposition  that  animals  have  excellence  because  they  belong  to  a  particular 
breed  or  family.  There  are  no  dairy  herds  in  existence,  no  matter  how  care- 
fully or  intelligently  bred,  that  do  not  need  to  be  rigidly  selected,  and  all 
the  culls  and  inferior  animals  rejected.  There  is  such  a  small  percentage  of 
the  males  of  the  dairy  breeds  used  for  sires  that  there  is  no  occasion  for 
using  any  but  the  best;  yet  there  are  many  animals  used  of  ordinary 
individual   merit   and  very  inferior  ancestry.      It   is   better  in   most  cases 


10 


THE  CREAMERY  PATRON  S  HANDBOOK. 


to  use  an  aged  sire  that  has  been  tried  and  proven  his  merit  than  an 
untried  sire  of  doubtful  prepotency.  The  greatest  problem  in  breeding  is  the 
selection  of  the  sire,  whether  it  be  for  the  improvement  of  a  grade  herd,  or 
the  upbuilding  of  a  registered  herd  of  the  pure  breeds. 

As  a  rule  it  is  better  to  breed  the  cows  that  make  up  the  dairy  herd 
than  to  depend  upon  buying  them.  There  are  comparatively  few  good 
dairy  cows  for  sale,  and  except  in  case  of  dispersion  sales,  the  best  cows  of 
a  herd  can  seldom  be  bought  at  a  reasonable  price.  The  policy  in  breeding 
should  be  to  test  regularly  and  reject  all  that  do  not  measure  up  to  a  high 
standard  after  they  have  been  given  a  thorough  trial.     The  selection  should 


COLLEGE  MOORE— SHORTHORN. 
Yearly  Butter  Record,  474  Pounds;  Net  Profit,  $81.60. 


be  based  upon  actual  results  at  the  pail,  rather  than  points  of  fancy  or 
form.  It  is  a  pretty  safe  policy  to  select  cows  upon  performance.  There 
are  some  exceptions  to  this  rule,  but  in  general  the  cow  that  is  a  good  pro- 
ducer will  conform  closely  to  the  accepted  dairy  type  and  form. 

The  ideal  dairy  type  and  form  also  admits  of  considerable  flexibility 
and  it  is  not  advisable  to  adhere  too  rigidly  to  established  types,  provided 
better  results  could  be  obtained  by  a  slight  departure  in  some  instances. 
The  best  dairy  heifers  will  almost  invariably  come  from  the  very  best  cows 
of  the  herd;  but  it  is  seldom  that  all  of  the  heifers  from  any  cow  will  be  good 


BUILDING  UP  A  DAIRY  HERD. 


11 


enough  to  be  retained  in  the  herd.  The  offspring  of  even  the  very  best  bred 
ancestry  needs  to  be  subjected  to  rigid  selection.  The  only  way  to  do  this 
intelligently  is  to  actually  know  what  every  cow  in  the  herd  is  capable  of 
producing,  and  to  apply  the  same  test  to  the  heifers  as  soon  as  they  come 
into  milk.  It  is  not  always  advisable  to  reject  a  heifer  from  the  results  of 
the  test  made  during  her  first  period  of  lactation.  The  inferior  animals 
of  defective  udder,  or  seriously  defective  form,  can  easily  be  culled  out  by 
the  first  test;  but  those  of  less  prominent  defects  sometimes  need  to  be  re- 
tained longer,  and  in  some  instances  heifers  that  promise  well  during  the 
first  period  of  lactation  do  not  fulfill  this  promise  by  subsequent  development. 


COLLEGE   LILY- 
Yearly  Butter  Record,  3 


ABERDEEN-ANGUS. 
u  Pounds;   Net  Profit,  $46.16. 


The  feeding  and  general  management  of  a  dairy  herd  are  au  important 
factor  in  the  results  attained  by  the  dairy  herd.  Excellence  of  breeding 
and  inherited  dairy  function,  may  be  set  at  naught  by  improper  methods. 
Many  cows  never  milk  well  because  they  never  have  a  chance,  and  are  never 
properly  fed  for  milk  production.  If  the  same  kindly  treatment  and  con- 
stant attention  bestowed  upon  the  dairy  cattle  of  the  Channel  Islands  and 
Holland  and  Denmark,  could  be  given  to  the  dairy  herds  of  our  country,  it 
would,  in  a  great  majority  of  cases,  lead  to  double  the  present  production. 
The  modem  dairy  cow  is  a  highly  organized,  sensitive,  and  artificial  crea- 


12 


THE  CREAMERY  PATRON  S  HANDBOOK. 


tion.  To  subject  her  to  lack  of  feed,  exposure  and  neglect,  common  in  so 
many  herds,  means  a  loss  of  practically  all  that  has  been  gained  by  good 
breeding.  Feed,  comfort,  care  and  breeding  combined  are  the  only  means 
of  bringing  our  dairy  herds  to  the  standard  of  excellence  that  must  be  main- 
tained to  make  them  profitable  on  the  high-priced  land  of  the  Mississippi 
valley. 

MIDSUMMER  FORAGE  CROPS 

FOR    THE    DAIRY    HERD. 

The  impression  exists  in  the  minds  of  some  that  as  farm  lands  advance 
in  value,  the  pasture  and  grass  lands  must  largely  diminish. 


SYLVIA-RBD  POLL. 
Yearly  Butter  Record,  361  Pounds;   Net  Profit,  $34.13. 

The  idea  that  lands  become  too  high  priced  to  grow  grass  and  forage 
products  profitably  is  erroneous.  Relief  must  be  sought  in  better  grass 
and  more  of  it,  rather  than  in  diminished  grazing  areas.  Grass  lands  are 
often  unprofitable,  not  because  they  are  high  priced  but  because  they 
are  neglected.  The  intensive  system  of  agriculture  can  nowhere  be  ap- 
plied with  better  returns  than  to  the  grass  lands.  The  matter  of  secur- 
ing a  uniform  supply  of  good  feed  for  the  dairy  herd  throughout  the  year 
is  of  prime  importance.  Careful  breeding  and  inherited  excellence  may 
be  set  at  naught   by  insufficient  or  unsuitable  feed,  even  for  a  brief  period. 


I 


I 


MIDSUMMER  FORAGE  CROPS.  13 

The  successful  dairyman  will  carefully  provide  in  advance  for  the  feed 
supply  during  every  month  of  the  year.  Too  frequently  provision  is  made 
only  for  the  winter  months.  The  severest  test  sometimes  comes  in  mid- 
summer rather  than  in  midwinter,  when  the  tendency  appears  to  be  to 
trust  to  chance  and  let  the  dairy  cow  take  the  season's  feed  supply  as  it 
comes.  The  milk  supply  of  the  average  creamery  falls  off  more  rapidly 
on  pasture  in  "dog  days"  than  in  midwinter.  Milk  yield  lost  by  the  herd 
at  any  season  of  the  year  can  never  be  fully  regained.  The  entire  sub- 
sequent yield  during  any  period  of  lactation  will  be  mainly  governed  by 
the  extent  of  the  decline  during  an  unfavorable  period.  The  dairy  cow 
and  likewise  the  dairy  herd  that  makes  the  best  yield  must  have  no  ad- 
verse periods  at  any  time.  It  is  the  evenly  sustained  yield  rather  than 
the  sudden  spurt  that  determines  the  year's  total.  The  best  record  made 
by  any  cow  in  the  college  dairy  herd  last  year,  age  and  all  things  considered, 
was  that  of  a  four  year  old.  Her  yield  of  butter  during  the  first  three 
months,  beginning  April  1st,  was  146  pounds,  during  the  second  three 
months  109  pounds^  during  the  third,  IQl  pounds,  and  di:ring  the  last 
three  months,  93  pounds,  making  a  total  of  448  pounds  in  twelve  months. 
To  have  allowed  this  cow  through  neglect  or  insufficient  feed  to  decline 
30  or  40  pounds  during  July  and  August,  would  have  caused  irreparable 
loss  and  probably  cut  the  year's  record  short  100  pounds.  Instead  of  that, 
she  was  provided  with  green  forage  crops  and  given  a  moderate  grain  ration 
and  made  a  net  profit  of  $77.41. 

The  first  step  in  providing  the  summer's  feed  supply  should  be  to 
strengthen  the  pasture.  The  way  to  have  grass  is  to  let  it  grow.  The 
pasture  should  never  be  bare.  A  rich  carpeting  of  grass  conserves  moist- 
ure in  mid-summer  and  protects  vitality  of  the  plant  in  winter.  It  insures 
a  constant  and  economical  feed  supply.  It  furnishes  the  basis  of  the  best 
and  most  economical  ration  obtainable.  Properly  supplemented  with 
green  forage  crops  fed  in  a  cool  dark  stable  during  the  day  from  July  15th 
to  September  15th,  giving  the  cows  the  run  of  the  pasture  only  at  night, 
pasture  grass  furnishes  the  cheapest  and  best  dairy  ration  the  farm  affords. 

The  problem,  as  our  lands  become  more  valuable,  will  be  not  how 
to  do  with  less  grass,  but  how  to  get  more  of  it.  Pasture  lands  may  become 
worn  out  or  more  properly  what  is  termed  "run  out,"  quite  as  readily  and 
completely  as  tillable  lands.  No  part  of  the  farm  will  yield  better  returns 
for  careful  attention  and  good  treatment  than  the  pasture.  Some  simple 
experiments  conducted  in  the  Iowa  College  farm  pastures  have  furnished 
striking  results  in  favor  of  pasture  culture.  The  application  of  ten  quarts 
of  clover  seed  per  acre,  disced  and  harrowed  into  blue  grass  pasture  in 
the  early  spring  increased  the  yield  65  per  cent,  over  pastures  immediately 
adjoining  that  receiving  no  treatment.  Pasture  land  thus  treated  pro- 
duces a  heavier,  denser  growth,  and  better  variety  of  grasses,  and  stands 
drouth  better  and  the  Mnprovement  extends  over  several  seasons.  This 
treatment  should  be  alternated  with  top  dressing,  applied  preferably  during 


14 


THE  CREAMERY  PATRON  S  HANDBOOK. 


the  fall  or  winter,  followed  with  the  harrow  in  the  spring.  The  best  pas- 
tures are  those  that  are  never  disturbed  by  the  plow.  The  English  gar- 
dener's directions  for  making  a  lawn  apply  to  pasture.  His  instructions 
were  to  prepare  the  ground  very  carefully,  sow  the  seed,  and  then  water  and 
mow  it,  and  water  and  mow  it,  for  400  years. 

However  good  the  pastures  may  be,  there  are  times  when  they  must 
be  supplemented  with  forage  crops  and  grain  rations  to  maintain  the  dairy 
herd  in  good  flow  of  milk,  and  the  poorer  the  pastures  the  greater  the 
necessity.  The  earliest  of  the  green  forage  crops  is  rye  and  it  affords  a 
generous  supply  of  good  feed  although  it  comes  at  a  time  when  the  feed 


r^— • ^ .„,^^,,,,,,,^^^ ■  .  —  ■    -, 

."    1 

i 

^n 

^^^ 

S  fi      1 

B^^Hk 

■  k 

f 

1^^ 

^ 

■fc-» 

BELLE— GRADE  SHORTHORN. 
Ten  Month's  Record,  339  Pounds  Butter;   Net  Profit,  $35.40. 

supply  is  usually  quite  sufficient  for  the  time  being.  The  use  of  rye  in 
the  early  spring  makes  it  possible  to  hold  in  reserve  a  larger  surplus  of  grass 
for  midsummer.  It  can  be  sown  in  the  corn  fields  after  the  last  plowing 
and  in  most  seasons  it  will  afford  a  good  supply  of  green  feed  after  the  corn 
crop  has  been  secured  in  the  fall.  This  practice  tends  to  eradicate  weeds 
and  renovate  the  soil. 

First  among  the  soiling  crops  for  midsummer  and  early  autumn,  I 
would  place  sorghum.  Its  hardiness,  vigor  of  growth,  abundant  yield  and 
adaptation  to  our  soil  place  it  among  the  most  reliable  and  profitable  crops 


MIDSUMMER  FORAGE  CROPS. 


15 


of  the  farm,  regardless  of  drouth  or  other  abnormal  climatic  conditions. 
Any  part  of  the  crop  not  needed  for  summer  feeding  in  the  green  state  can 
be  cured  in  the  form  of  excellent  winter  fodder.  It  may  be  sown  any  time 
after  the  season  opens  until  as  late  as  August  1st.  The  latter  date  is  rather 
late,  but  it  may  often  be  sown  after  a  crop  of  wheat,  barley  or  early  oats 
have  been  taken  from  the  field.  The  ^''ield  from  the  Iowa  Experiment 
Station  fields  has  been  as  high  as  29  tons  per  acre  of  green  fodder  and  ten 
tons  of  fairly  well  cured  fodder.  About  100  pounds  of  seed  per  acre  should 
be  sown  to  give  the  best  quality  of  fodder.  The  yield  is  practically  the  same 
regardless  of  the  quantity  of  seed  sown  within  the  limit  of  40  to  120  pounds. 


3(8 

^ 

*    '^ik. 

1 

s 

1 

«^r<>              '^' 

-WM^ 

■I: 

IDEAL'S  PRIDE— AN  UNPROFITABLE  DAIRY  COW. 
Yearly  Butter  Record,  128  Pounds;  Net  Loss,  $1.07. 


Next  to  sorghum,  as  a  forage  crop  for  midsummer  feeding  in  Iowa, 
I  should  place  the  soy  bean.  This  plant  does  not  yield  as  heavily  as  sorghum, 
yet  it  is  a  hardy,  vigorous  grower  and  has  better  drouth  resisting  qual- 
ities. During  the  intense  heat  and  drouth  of  the  past  summer,  both  of 
these  crops  stood  the  conditions  perfectly  and  yielded  well.  The  soy  bean 
produces  a  crop  of  grain  as  well  as  forage.  It  may  be  used  for  green  feed 
during  the  summer  months  to  good  advantage,  or  it  may  be  allowed  to 
ripen  beans  and  be  thrashed  for  winter  feeding.  A  good  crop  yields  from 
25  to  30  bushels  of  beans  per  acre.     It  is  a  rich,  highly  concentrated  feed, 


16  THE  CREAMERY  PATRON's  HANDBOOK. 

and  constitutes  an  excellent  adjunct  to  the  ordinary  grain  ration.  One  of 
the  chief  advantages  of  the  soy  bean  in  addition  to  its  drouth  resisting 
qualities  is  that  it  constitutes  a  feed  very  rich  in  protein.  On  this  account 
it  is  well  adapted  to  combining  with  sorghum  and  our  ordinary  farm  feeds. 
Protein  can  be  produced  much  more  economically  by  growing  soy  beans 
than  by  buying  oil  meal,  bran  or  cottonseed  meal  at  prevailing  prices.  Soy 
beans  constitutes  an  excellent  feed  for  the  dairy  cow  or  for  young  and  grow- 
ing stock  of  all  kinds.  It  is  also  a  good  fattening  ration.  On  account  of 
its  high  percentage  of  protein,  it  is  likely  to  become  quite  extensively  grown 
in  the  com  belt  states,  to  furnish  nutrients  required  to  balance  the  com 
crop. 

In  considering  forage  crops  either  for  green  or  dry  feeding,  sweet  corn 
should  have  a  prominent  place.  It  constitutes  one  of  our  best  yielding 
and  most  nutritious  feeds  for  midsummer  and  early  autumn.  Sweet  corn 
fodder  does  not  keep  as  well  as  field  corn,  but  it  furnishes  an  excellent 
substitute  for  failing  pastures  after  the  middle  of  August  until  the  close 
of  the  season.  The  larger  growing  varieties,  such  as  Stowell's  Evergreen 
are  preferable  on  account  of  the  abundant  feed  produced. 

A  combination  of  green  sorghum,  soy  beans  and  sweet  corn  furnishes 
an  ideal  soiling  crop  ration.  Add  to  this  from  two  to  four  pounds  of  bran 
or  meal  per  head  daily  and  the  milk  yield  may  be  well  maintained 
during  a  period  when  it  ordinarily  falls  off  very  heavily.  Among  the  gen- 
eral forage  crops  of  the  farm,  rape  is  entitled  to  take  rank  as  one  of  the  best. 
Its  utility,  however,  is  principally  as  a  feed  for  sheep  and  hogs.  Cattle  do 
not  take  to  it  readily  and  if  dairy  cows  were  forced  to  use  too  much  of  it, 
it  would  unfavorably  affect  the  quality  of  the  dairy  products. 

In  order  to  get  the  best  results  from  any  system  of  feeding  or  grazing, 
it  is  necessary  to  give  attention  to  the  comtort  as  well  as  the  feeding  of  the 
cow.  Protection  from  flies  and  the  intense  heat  is  of  the  utmost  importance. 
During  the  severest  heat  period,  the  cows  should  graze  only  at  night  and 
be  kept  in  a  cool,  darkened  stable  during  the  d^y  Chis  plan  has  been  prac- 
ticed for  a  number  of  years  with  the  college  dairy  herd  and  there  is  a  marked 
difference  between  the  regularity  of  the  milk  yield  of  the  college  herd  and 
the  herds  of  the  patrons  of  the  college  creamery.  At  the  approach  of  cool 
weather,  about  the  middle  of  September,  the  herd  may  be  again  turned 
out  during  the  day  and  should  be  stabled  at  night  as  soon  as  frosty  nights 
appear.  Next  to  scant  supply  of  feed,  nothing  contracts  the  milk  of  the 
dairy  herd  like  cold.  The  cows  should  be  housed  in  dry,  comfortable, 
well  bedded  quarters  in  all  raw  and  chilly  weather  as  well  as  in  severe 
winter. 


SELECTION  OF  COWS. 


BY  C.    P.    GOODRICH,   DAIRYMAN. 

Fort  Atkinson^  Wis. 

The  men  who  attain  the  highest  success  in  any  business  always  use  the 
implements  or  machines  that  are  best  adapted  to  their  business. 

The  farmer  who  makes  milk  production  his  business  is  a  dairyman,  and 
he  needs  the  best  of  dairy  cows.  The  best  dairy  cows  are  those  that  will 
return  the  most  value  of  milk  for  the  food  consumed.  The  dairy  cow  is  a 
machine  for  converting  the  forage  raised  on  the  farm  and  perhaps  other 
foods  into  money  by  producing  milk,  butter  and  cheese. 

For  the  patron  of  a  creamery  or  maker  of  dairy  butter  the  best  cow  is 
the  one  that  will  produce  the  most  butterfat  in  a  year  for  a  given  amount  of 
feed.     It  is  the  same  with  the  patron  of  a  cheese  factory. 

SELECTING  FROM  ONE'S  OWN  HERD. 

For  the  farmer  who  has  a  herd  of  cows,  perhaps  a  sufficient  number  to 
stock  his  farm,  his  "selection"  should  commence  with  his  own  herd  by  weed- 
ing out  and  disposing  of  his  poorest  ones. 

Many  farmers,  and,  in  fact  most  of  them,  who  are  keeping  cows  have 
some  individuals  in  their  herds  that  do  not  pay  for  their  feed,  and  the  owner 
does  not  know  it.  He  has  not  taken  the  means  to  select  out  those  of  his 
herd  that  do  pay  a  profit  from  those  that  do  not. 

A  cow  has  to  be  fed  a  year  for  which  she  returns  us  what  milk  she  gives 
in  a  year.  The  only  way  to  tell  how  well  she  pays  us  is  to  weigh  her  milk 
every  milking,  or,  at  least,  at  frequent  intervals,  and  test  it  with  the  Bab- 
cock  test  and  find  out  how  much  butterfat  she  produces  in  a  year. 

Some  may  think  this  involves  a  great  deal  of  labor,  but,  with  things 
properly  arranged,  it  requires  but  very  little  time.  With  a  milk-sheet  prop- 
erly ruled,  and  with  the  names  or  numbers  of  the  cows,  together  with  the 
days  of  the  month,  placed  on  it,  and  a  pencil  hanging  to  a  string,  and  a 
spring  balance,  all  conveniently  located  in  the  stable  where  the  milking  is 
done,  the  milkers  will  be  able  to  record  the  amount  of  milk  each  cow  gives 
at  every  milking  with  the  expenditure  of  but  a  few  seconds  of  time  at  each 
milking.     Each  sheet  can  be  made  out  for  one  month.     At  the  end  of  the 

17 


18  THE  CREAMERY  PATRON's  HANDBOOK. 

month  the  figures  can  be  footed  up,  and  at  the  end  of  the  year  one  can  tell 
the  exact  amount  of  milk  each  cow  has  produced. 

The  testing  should  be  done  once  or  twice  a  month  by  testing  one  day's 
milk — both  morning's  and  evening's  milk — because  the  test  of  the  milk  is 
liable  to  vary  from  time  to  time,  but  a  test  at  stated  intervals — say  the 
middle  of  each  month — and,  taking  that  for  the  average  of  the  month,  will 
approximate,  at  the  end  of  the  year,  very  closely  indeed  to  the  actual  amount 
of  butterfat  a  cow  produces  during  the  year. 

Now  when  the  farmer  knows — as  he  ought  to  know  very  closely — as  any 
good  business  man  would  know — the  value  of  the  feed  his  cows  consume  amd 
the  value  of  the  butterfat  he  furnishes  to  the  creamery  he  can  readily  knew 
which  cows  are  returning  him  a  profit  and  which  ones  he  is  keeping  at  a  loss. 

It  would  seem  that  it  ought  not  to  require  any  argument  to  convince 
any  man  of  the  folly  of  keeping  cows  that  did  not  pay  in  milk  for  the  food 
they  consumed,  yet  some  men  are  constantly  doing  it  and  refuse  to  enlighten 
themselves  as  to  which  cows  are  boarding  on  them  without  paying  for  it. 

I  have  in  mind  now  a  man  whom  I  had  been  urging  to  take  this  means 
of  finding  out  which  cows  in  his  herd  were  not  paying  for  their  keep,  and  he 
answered  me  by  saying:  "I  won't  do  it.  I'm  afraid  I  should  find  too  many 
poor  cows,  and  if  I  should  dispose  of  all  that  did  not  pay,  then  what  should 
I  do  for  cows?"  Of  course,  argument  is  wasted  on  such  a  man  and  I  said 
no  more. 

Some  men  think  they  know  without  weighing  and  testing  the  milk  of 
the  individual  cows  of  the  herd  which  are  the  best  ones,  but  they  can  only 
guess  at  it,  and  are  frequently  grievously  mistaken.  I  know  this  was  the 
case  with  me.  Before  the  Babcock  test  was  invented,  the  best  I  could  do 
was  to  weigh  the  milk,  which  I  did  once  in  a  while,  and  thought  I  knew 
something  of  the  value  of  the  different  cows. 

As  soon  as  Mr.  Babcock  brought  out  his  milk  test  I  bought  one,  and  it 
revealed  to  me  some  startling  facts.  Some  cows,  which  I  had  supposed  were 
my  best  ones,  I  was  glad  to  dispose  of,  while  some  that  I  had  barely  toler- 
ated on  my  farm  were  really  the  most  profitable  ones. 

One  instance  I  will  relate:  I  had  a  large  cow  that  was  a  hearty  feeder, 
we  called  Whitie,  which  my  hired  man  milked;  and  another  medium  size, 
called  "Beauty,"  which  I  milked.  The  hired  man  used  to  say,  when  milking 
"Whitie,"  when  fresh  and  getting  a  large  pail  brimming  full  at  a  milking: 
"If  you  only  had  a  whole  herd  of  cows  like  'Whitie,'  you  would  make  lots 
of  money."  Then,  as  he  looked  at  the  scant  half  pailful  that  I  got  from  my 
cow,  he  would  say:  "I  don't  see  why  you  keep  such  a  cow  as  'Beauty'  is. 
It  must  be  to  look  at;  she  don't  give  enough  milk  to  pay." 

But  the  Babcock  test  came,  and  I  got  some  milk  scales  and  went  to  work 
to  weigh  and  test  the  milk  for  a  year.  "Whitie"  started  with  50  pounds 
a  day,  but  it  soon  began  to  drop  off,  and,  after  a  while,  she  began  to  fatten 
up  and  finally  went  dry  some  three  months;  and,  notwithstanding  her  great 
pretensions  to  begin  with,  she  gave  but  6,000  pounds  during  the  year.     Still, 


SELECTION  OF  COWS.  19 

the  amount  of  milk  was  very  good,  but  the  Babcock  test  revealed  a  very 
disappointing  fact.  The  test  averaged  but  3%,  which  made  180  pounds  of 
butterfat,  which  would  make  210  pounds  of  butter. 

"Beauty"  never  gave  over  25  pounds  a  day  but  kept  up  her  flow  well 
so  that,  at  the  end  of  the  year,  it  footed  up  a  little  over  5,000  pounds  with 
an  average  test  of  6.5%,  which  made  325  pounds  of  butterfat  or  380  pounds 
of  butter.     She  made  170  pounds  more  than  "Whitie"  on  less  feed. 

Of  course,  "Whitie"  had  to  go  when  she  came  fresh  again.  The  man 
who  looked  at  nothing,  when  buying  cows,  but  a  large  frame  and  an  im- 
mense udder,  that  denoted  a  large  quantity  of  milk  at  the  time  of  purchase, 
bought  her.  But  "Beauty"  stayed  on  my  farm  for  ten  years  after  that, 
giving  me  net  profit,  above  the  cost  of  feed,  of  from  35  to  50  dollars  a  year, 
besides  leaving  with  me  many  of  her  descendants  which  were  excellent  cows. 
When  I  sold  her  on  account  of  age,  she  did  not  bring  much,  but,  after  all, 
I  thought  I  had  good  reason  to  be  satisfied  with  her. 

Had  I  kept  "Whitie"  a  like  number  of  years,  her  butter  would  probably, 
judging  from  that  one  year's  record,  have  just  about  paid  for  her  feed ;  and  her 
female  descendants  would  have  stood  a  great  chance  of  being  inferior,  as 
dairy  cows,  to  "Beauty's"  descendants.  There  is  no  question  in  my  mind 
that  "Beauty,"  in  that  ten  years,  paid  me  at  least  $400  more  than  "Whitie" 
or  a  cow  like  her  could  have  done. 

SELECTING  COWS  TO  BUY. 

When  one  wishes  to  buy  cows  to  take  the  place  of  some  weeded  out,  or 
to  increase  his  herd,  or  to  start  a  new  herd,  a  different  problem  presents 
itself.  He  cannot  have  the  year's  record  for  the  reason  that  those  who  have 
cows  to  sell  have  not  kept  a  record  of  individual  cows;  or,  if  they  have,  they 
have  too  much  business  sense  to  sell  off  their  best  cows.  It  is  of  no  use  to 
ask  the  seller  which  are  his  good  cows,  for  he  will  tell  you  they  are  all  good, 
and,  besides,  he  does  not  know  himself,  because  he  has  never  made  a  yearly 
test.  It  is  of  but  little  use  to  see  the  cow  milked  and  take  a  sample  and  test 
it.  One  can  learn  but  very  little  from  one  milking  what  a  cow  will  do  for 
a  year. 

Therefore  there  remains  but  one  thing  to  do,  and  that  is  for  the  buyer 
to  use  his  own  judgment,  being  governed  entirely  by  the  form  of  the  cow. 
There  is  a'dairy  type — a  form  which  indicates  dairy  ability,  which  the  close 
student  of  the  dairy  cow  is  able  to  recognize. 

There  are  cows  of  dairy  type  and  of  good  dairy  performance  in  nearly 
all  breeds,  but  they  are  found  more  nearly  universal  among  the  recognized 
dairy  breeds  such  as  Guernsey,  Jersey  and  Holsteins,  than  among  other 
breeds.  There  is  occasionally  one  of  dairy  type  and  a  splendid  performer 
found  among  some  of  the  beef  breeds;  but  they  are  exceptions  to  the  general 
rule;  though  good  performers  themselves,  would  not  be  very  likely  to  trans- 
mit first  class  dairy  qualities  to  their  offspring.     So  it  is  best  to  hunt  among 


20  THE  CREAMERY  PATRON's  HANDBOOK. 

the  dairy  breeds,  or  grades  of  dairy  breeds — those  which  have  been  bred 
and  used  through  many  generations  solely  for  dairy  purposes — when  wishing 
to  select  dairy  cows. 

THE  DAIRY  FORM. 

♦ 

A  good,  competent  judge,  when  he  goes  out  to  buy  a  cow,  does  not  ask 
the  owner,  "Is  she  a  good  cow?"  "How  much  milk  will  she  give?"  or 
"How  much  butter  will  she  make?"  but  he  looks  her  over  carefully  and 
makes  up  his  mind  whether  or  not  she  has  the  right  form  to  be  a  good 
producer. 

As  far  as  the  dairy  form  is  concerned  there  is  not,  in  my  opinion,  a  differ- 
ent standard  for  different  breeds.  .  Not  that  the  great  producers  of  all 
breeds,  or,  even  of  the  same  breed,  are  all  shaped  exactly  alike,  but  all  great 
performers,  of  all  breeds,  have  certain  characteristics  alike  which  distinguish 
them  as  dairy  animals. 

Now  I  do  not  claim  that  a  man,  even  though  he  may  be  the  very  best 
judge,  can,  with  unerring  certainty,  select  a  good  dairy  cow  every  time,  for 
there  may  be  some  defect,  in  the  internal  milk  machinery,  of  which  there 
is  no  outward  evidence.  But,  after  all,  the  form  is  the  best  guide  that  an 
expert  judge  can  have. 

It  is  a  very  difficult  thing  to  describe  on  paper  the  dairy  form,  but  I 
will  try  as  best  I  can  to  give  my  ideas  about  it. 

The  first  thing  to  be  looked  at  is  the  cow's  head.  She  should  have  a 
broad  forehead  with  large,  full,  mild,  intelligent  looking  eyes,  and  have 
every  indication  of  a  strong  brain  with  strong  nervous  force.  Milk  produc- 
tion, with  the  cow,  is  the  result  of  nervous  force,  and  this  nervous  force 
starts  from  the  brain  and  runs  along  the  spinal  cord.  A  strong,  rugged 
backbone  indicates  that  it  encloses  a  large,  strong  spinal  cord.  Nerves 
branch  off  from  this  cord  between  each  of  the  sections  of  the  backbone. 
And  the  larger  these  nerves  the  more  open  are  these  sections,  and  farther 
apart  the  ribs.  This  makes  the  dairy  cow  long  bodied  and  having  a  rather 
loose  and  relaxed  appearance. 

The  mouth  should  be  large  and  the  jaws  strong  and  muscular,  which 
indicates  that  she  is  a  good  feeder.  She  should  have  great  depth  of  body 
showing  that  she  has  large  capacity  for  handling  and  digesting  the  large 
amount  of  food  that  her  strong  jaws  are  able  to  eat.  She  should  have  a  broad 
chest  and  large  girth  around  the  heart  and  plenty  of  lung  capacity.  She 
should  have  a  broad,  strong  loin  with  hips  quite  wide  apart,  with  the  back- 
bone rising  quite  high  between  them.  This  indicates  large  room  for  the 
organs  of  maternity. 

The  thighs  should  be  thin  and  incurved  on  the  back  side,  with  great 
room  between  them,  and  the  flank  arched  up  high  just  in  front  of  them.  'AH 
this  to  give  room  for  the  large  fine  udder  which  she  must  have  to  be  a  great 
producer.  The  udder  should  extend  well  forward  and  well  back,  making  a 
long  connection  with  the  body,  and  having  four  fairly  good-sized  teats  set 


SELECTION  OF  COWS.  21 

on  well  apart.  Large,  full  milk  veins  that  carry  the  blood  from  the  udder 
to  the  heart  through  large  "milk-wells"  or  openings  through  the  walls  of  the 
chest  are  indications  of  a  large  flow  of  milk. 

Some  other  points  which  good  cows  usually  have,  but  not  always,  might 
be  mentioned.  These  are  the  thin,  slim  neck,  the  clean,  well  cut  up  throat, 
the  thin  withers  and  the  long  tail. 

A  great  many  men  when  judging  of  a  cow's  dairy  ability  are  guided 
almost  entirely  by  the  udder.  If  that  is  large  and  fine  they  think  she  must 
be  a  good  cow,  no  matter  what  the  form  otherwise  is.  Of  course,  a  good 
udder  usually  goes  with  a  good  dairy  form,  but  not  always,  and  when  it  does 
not  the  cow  is  either  a  partial  or  total  failure  as  a  dairy  cow.  A  cow  may 
have  a  large  udder  and  give  a  good  quantity  of  milk  for  a  short  time,  but,  if 
she  has  not  a  good  dairy  form,  she  has  not  the  machinery  to  keep  on  filling 
her  udder  long  enough  to  make  her  a  profitable  cow.  More  men  have  been 
deceived  by  a  large  udder  than  by  anything  else  about  a  cow,  because  that 
was  almost  the  only  feature  they  looked  at. 

The  buyer  should  never  fail  to  examine  carefully  the  udder  of  every  cow 
he  thinks  of  selecting  to  see  that  it  is  sound;  has  no  paralyzed  quarters  and 
gives  milk  easily  and  freely  from  all  four  of  her  teats. 

SOME  FAULTS  OF  COWS. 

Sometimes  an  otherwise  excellent  cow  is  rendered  partially  or  totally 
worthless  for  the  dairy  because  of  a  habit  of  leaking  milk.  This  fault  cannot 
always  be  detected  unless  the  milk  is  seen  to  be  leaking.  It  does  not  follow 
that  because  a  cow  milks  easily  that  she  will  leak  her  milk;  far  from  it. 
Still  those  that  do  leak  usually  milk  rather  easy.  Sometimes  the  milk 
seems  to  drip  away  from  the  teats  nearly  as  fast  as  it  is  made  and  the  udder 
is  always  nearly  empty.  This  makes  a  cow  worthless  as  a  milker  but  can 
be  detected  at  any  time  except  when  she  is  dry.  Other  cows  do  not  leak 
until  the  udder  is  well  distended  and  she  lies  down,  forcing  the  milk  out  in  a 
stream  and  making  quite  a  puddle  of  milk  on  the  ground  or  floor.  Sometimes 
the  close  observer  will  detect  this. 

Another  fault  that  some  cows  have  is  the  habit  of  sucking  other  cows, 
or,  worse  still,  of  sucking  themselves.  My  advice  is  never  to  buy  such  a  cow 
under  any  circumstances  if  one  can  detect  the  fault.  Such  a  cow  may  pos- 
sibly be  prevented  from  sucking,  but  she  can  never  be  cured  of  the  inclina- 
tion to  do  so  and  will  surely  be  a  source  of  vexation. 

If  the  cow  you  are  looking  at  has  a  ring  in  her  nose,  or  has  her  nose 
pierced  for  a  ring,  don't  buy  her.  That  was  done  for  something,  and  prob- 
ably in  a  vain  attempt  to  prevent  her  from  sucking.  If  she  has  her  tongue 
slit  it  is  for  the  same  reason.  But,  no  matter,  she  can  suck  just  the  same. 
If  the  hair  is  worn  o^"  about  her  head  or  neck,  be  sure  that  it  is  not  caused 
by  some  toggery  put  there  to  prevent  her  sucking. 


22  THE  CREAMERY  PATRON's  HANDBOOK. 

FURTHER  TESTS  OF  COWS. 

When  one  has  selected  and  bought  his  cows  in  the  manner  I  have  de- 
scribed, if  he  is  going  to  get  as  profitable  a  herd  as  possible,  he  must  test 
them  with  the  scales  and  Babcock  test  for  a  year.  He  will  perhaps  find 
that,  although  he  may  be  one  of  the  best  of  judges  of  cows,  he  has  got  some 
unprofitable  ones  that  will  have  to  be  discarded. 

CONCLUSION. 

By  this  it  will  be  seen  that  a  dairyman,  if  he  obtains  the  greatest  pos- 
sible profit  out  of  his  business,  must  be  constantly  "selecting  cows"  and  it 
will  pay  him  immensely  to  study  carefully  and  minutely  the  peculiarities 
of  form  of  all  his  best  producers  and  he  will  be  convinced  that  there  is  a.  best 
dairy  form,  as  well  as  a  best  beef  form,  and  that  they  never  go  together  in  the 
same  animal. 


'*77i€  object  we  have  or  should  have  in  teachinq  science 
is  not  to  fiU  the  mind  with  a  vast  number  of  facts  that 
may  or  may  not  prove  usefid  hereafter^  but  to  draw  out 
and  exercise  the  powers  of  observation." — Dr,  Morris, 


STABLE  LOCATION,  CONSTRUCTION  AND  SANITATION. 


BY  H.   B.    GURLER,    TREASURER   NATIONAL    DAIRY   UNION,  PROPRIETOR 
CL.GVER  DAIRY  FARM— AUTHOR   OF   "AMERICAN  DAIRYING." 

Be  Kail),  III. 

I  believe  we  are  at  the  beginning  of  a  revolution  in  the  construction  of 
sanitary  cow  stables.  And  it  is  time  we  realized  that  the  cow  stable  is  a 
place  where  human  food  is  prepared. 

It  is  a  burning  shame  on  we  dairymen  that  so  much  time  and  money 
has  to  be  spent  by  experimenters  and  manufacturers  to  devise  methods  and 
machinery  to  cover  up  or  bridge  over  our  faulty  work.  For  it  is  our  faulty 
work  that  has  made  it  necessary  to  pasteurize  milk  and  cream.  How  many 
of  us  could  eat  a  breakfast  prepared  in  the  cow  stable  where  the  milking  is 
done?  There  certainly  is  no  article  of  human  food  that  will  absorb  more 
from  the  surrounding  atmosphere  than  milk,  and  the  other  breakfast  foods 
would  be  much  less  contaminated  than  is  the  milk.  Perhaps  we  might  offer 
the  excuse  that  we  were  raised- in  that  way  and  thought  it  all  right;  I  cer- 
tainly can  think  of  no  other  excuse  to  offer,  and  that,  one  will  not  be  ac- 
cepted longer  by  the  intelligent  public.  I  have  met  persons  that  were  so 
accustomed  to  the  cowy  odor  and  flavor  that  they  were  suspicious  of  milk 
that  did  not  contain  it.  This  is  a  little  rough  on  humanity  and  perhaps 
should  not  have  been  told  here.  I  know  of  a  Chicago  doctor  telling  a  lady 
that  he  could  blindfold  her  and  lead  her  through  a  certain  cow  stable  and 
she  would  have  no  suspicion  that  she  was  in  a  cow  stable.  This  shows  what 
it  is  possible  to  accomplish.  And  it  is  entirely  practicable  to  have  our  stables 
in  such  sanitary  condition  that  the  expert  will  not  detect  the  odor  of  the 
stable  in  the  milk. 

To  show  the  susceptibility  of  milk  to  contracting  odors  I  will  give  a 
little  incident  in  my  dairy  school  work.  I  was  training  the  class  in  de- 
tecting bad  flavors  in  the  milk  by  warming  samples  to  a  temperature  that 
would  cause  a  little  vapor  to  rise  from  it,  and  passed  the  warm  samples 
around  the  class.  One  of  the  students  detected  the  flavor  of  the  hog-pen 
one  day,  and  1  also  did.  This  matter  was  followed  to  the  farm  where  the 
milk  was  produced  and  we  learned  that  the  patron  practiced  putting  his 
night's  milk  in  an  open  vat  in  a  room  where  there  was  nothing  else,  thinking 
he  was  doing  the  very  best  that  he  could.     This  room  was  about  50  feet  from 

23 


.  .,.,..„.., 

f^HHHHM 

j^^^HJI 

,- 

'^B 

^^^g/i 

■k 

^^^£^- 

Ih^I 

^H 

^g^sd^fefe- 

^IVK^^HH 

^H 

:^^^^^HH^H 

pP 

'"^Sh^p^ 

"^"H' 

'?'? '  -. 

n 

1--  *-  .. 

'StHi 

^^B 

j 
r 

~^3l^| 

^^H 

"^—^ 

/m 

^H 

^M 

\L 

^diiLi. 

^H 

«  -o 

fa  o 

S  2 

-  o 

CO  <u 

1-^  to 


^   2 


h5  •« 


g- 


OD 


w 


g3 

S  o 


24 


STABLE  CONSTRUCTION  AND  SANITATION.  25 

his  hog-pen,  and  to  cool  the  room  he  opened  a  window  on  the  side  toward 
the  hog-pen ;  the  milk  absorbed  the  hog-pen  odor  and  brought  it  to  the  dairy 
school  and  we  were  able  to  detect  it  in  the  milk. 

I  once  made  the  statement  at  a  farmer's  convention,  when  talking  on 
dairy  matters,  that  the  public  consumed  more  filth  in  their  milk  than  in  any 
other  one  article  of  food.  At  the  close  of  the  session  the  dean  of  an  agri- 
cultural college  said  to  me  that  I  might  safely  have  said  that  we  were  con- 
suming more  than  in  all  other  articles  of  food. 

We  deserve  to  be  indicted  by  the  public  for  such  careless  work,  and  we 
will  be,  too,  in  the  near  future,  if  we  do  not  mend  our  ways. 

The  healthy  cow  will  produce  us  a  perfect  food  if  we  will  do  our  part 
well.  Then  the  up-to-date  buttermaker  will  be  happy  producing  butter 
that  will  delight  all  customers  and  compel  the  judges  to  devise  a  new  score 
card.  There  is  more  profit  to  high  grade  work  than  there  is  in  low  grade 
work.  A  man  has  more  respect  for  his  business  and  for  himself,  and  every- 
body thinks  better  of  him  unless  it  be  some  jealous  competitor  who  cannot 
or  will  not  keep  up  in  the  race. 

The  cow  stable  should  be  located  where  good  drainage  can  be  secured, 
and  the  drainage  should  not  flow  toward  the  dwelling  house,  as  there  are 
times  when  the  ground  is  frozen  that  surface  water  cannot  reach  the  tile, 
to  be  carried  off,  and  must  run  off  on  the  surface.  And  where  stock  are 
gathered  for  a  short  time  even  they  pack  the  soil  by  their  tramping  so  that 
it  is  impervious  to  water,  compelling  the  water  to  get  away  on  the  surface. 

The  distance  of  a  sanitary  cow  stable  from  the  dwelling  house  is  a  mat- 
ter of  choice,  as  it  will  not  be  objectionable  to  the  family  from  any  odors 
coming  from  it.  The  unsanitary  cow  stable  should  be  located  at  a  distance 
from  the  dwelling  house  to  compare  with  its  condition. 

I  am  not  a  believer  in  the  underground  nor  even  in  a  partial  under- 
ground cow  stable.  If  the  situation  is  such  that  a  natural  approach  to  the 
second  story  can  be  secured  and  is  desired,  utilize  it  by  all  means;  it  is  not 
necessary  to  put  the  building  against  the  ground,  but  it  can  be  moved  or 
located  a  few  feet  away  and  the  space  bridged,  which  will  give  us  one  more 
side  to  receive  light  from  and  it  will  add  very  little  to  the  expense  of  building. 

In  constructing  the  cow  stable,  having  first  decided  whether  it  is  to 
be  one  or  more  stories  high,  the  first  to  be  built  is  the  foundation,  which  may 
be  of  stone  or  concrete  depending  largely  upon  the  comparative  cost  of  the 
two,  though  the  opinion  is  growing  with  me  that  a  good  job  of  concrete 
is  more  durable  than  stone,  and  in  many  locations  it  costs  less  by  quite  a 
percentage.  Outside  this  foundation  wall,  and  a  little  below  it,  should  be 
put  a  row  of  tile  to  take  all  the  surface  water  that  would  penetrate  under 
the  foundation,  and  also  receive  the  water  from  the  down  spouts  of  the 
building  and  conduct  it  to  a  proper  distance  from  the  building.  A  person's 
choice  and  local  conditions  must  decide  what  material  shall  be  used  in  the 
construction  of  the  building,  and  the  man  that  is  to  pay  the  bills  is  the  one 


'^  n    . 

.  -  cr   eo 

o  <**  o 

o  c  "3 

:^  a  «s 

5  -I 


CO  o 


5W 


W    .2 


26 


t 


1  N  I  V  E  Pt  S 

£4biiS£tii^*^0NSTRUCTI0N  AND  SANITATION.  27 

to  know  about  these  points  and  decide.  Before  the  foundation  is  built,  it 
of  course  has  been  decided  whether  the  building  is  to  be  one  or  more  stories 
high,  and  the  foundation  planned  for  the  load  that  is  to  be  carried.  Make 
the  foundation  ample,  as  it  does  not  cost  much  more;  piers  can  be  built 
very  cheaply.  In  1876  I  built  a  barn  50x60  feet  and  put  under  it,  beside 
the  outside  wall,  over  40  stone  piers,  those  under  the  posts  being  thirty 
inches  square.  This  barn  was  built  with  a  basement  story  for  stock,  and 
twenty  feet  above  for  hay  and  grain,  and  it  has  stood  up  to  its  load  so  well 
that  I  put  a  cement  floor  on  the  second  story  after  the  barn  was  twenty-five 
years  old,  and  it  is  carrying  the  load  all  right.  This  was  done  to  utilize 
room  for  cows  that  was  made  for  hay,  and  was  not  needed  for  hay  after  the 
silo  had  taken  the  place  of  the  haymow. 

There  is  a  barn  in  my  neighborhood  that  is  about  the  age  of  the  one 
that  I  have  described  that  is  nearly  ruined  from  not  having  had  a  good 
foundation  under  it.  Nothing  will  stand  without  a  good  foundation,  it 
does  not  matter  whether  it  is  a  bam  or  a  man's  character. 

I  ceil  the  outer  walls  inside  the  stable  with  matched  lumber  so  as  to  give 
a  dead  air  space  as  a  protection  against  cold,  and  to  give  a  surface  to  white- 
wash, which  is  the  best  way  I  know  of  to  keep  the  stable  sweet  and  light. 
The  cow  stable  should  have  sufficient  windows  to  make  it  as  light  as  a  dwel- 
ling house;  there  is  just  as  much  need  of  light  in  one  as  the  other. 

I  use  cement  floors  in  all  stables  where  we  milk,  and  should  make  nothing 
else  if  I  were  to  build  more  stables.  I  use  the  individual  stalls  in  all  my 
milking  stables.  These  stalls  are  so  built  that  the  cow  has  all  the  freedom 
possible,  with  cleanliness,  as  she  is  not  tied  by  the  neck,  but  is  held  in  the 
stall  by  a  rope  or  chain  across  the  rear,  and  an  adjustable  front  by  which 
means  she  can  be  held  lined  on  the  gutter,  as  it  is  necessary  for  her  to  be  if 
she  is  to  be  kept  clean  without  an  attendant.  I  use  a  continuous  cement 
manger  which  is  very  readily  cleaned.  I  do  not  like  an  individual  manger 
for  the  reason  that  it  is  very  hard  to  keep  clean.  But  a  continous  cement 
manger,  with  sewer  connections,  is  very  easily  kept  clean,  and  this  is  a  neces- 
sity if  high  grade  work  is  to  be  done.  A  dirty  manger  is  not  a  sanitary 
manger. 

My  cows  go  outside  for  their  water  most  of  the  time,  though  I  can 
water  in  the  cement  mangers  when  it  is  desirable.  I  once  came  near  putting 
in  the  individual  water  trough,  and  have  been  pleased  that  I  did  not  do  it, 
for  several  reasons;  the  main  one  of  which  is  that  they  are  not  kept  in  a 
sanitary  condition.  Standing  water  in  the  stable  is  an  excellent  purifier 
cf  the  atmosphere,  but  is  not  fit  for  a  cow  to  drink  after  it  has  purified  the 
stable.  The  cows  will  drink  while  eating  and  drop  food  into  the  water 
buckets  where  it  will  soon  ferment.  A  professor  of  dairy  husbandry  who 
had  visited  many  modem  cow  stables  looking  for  ideas  to  incorporate  in  a 
new  bam  to  be  built,  told  me  that  he  had  not  found  a  case  where  the  in- 
dividual water  bucket  was  in  a  good  sanitary  condition. 


^0^ ""^^            '^ 

i^ 

1* 

/       3      \^B 

s^- 

w^ 

MMHImb^ 

■f  • 

^^^^^^^^^^^^^^^^IP^               ^^^^^^^^^^1 

b 

^^^^^1^^^  ^^^^^^^^^H 

— 

a 

^ 

5 

THE  H.  B.  GURLBR  SANITARY  MILK  PAIL. 

Devised  by  Mr.  Gurler  and  used  on  his  farm  at  DeKalb,  111.,  where  about  200  cows  are  milked 
daily.  No.  1  is  the  pail  complete  as  ready  for  milking— the  streams  strike  the  cloth  at  a 
slant,  the  cover  checking  any  spatter.  No.  2  is  the  pail  as  ready  for  washing.  No.  3,  the 
tin  ring  and  part  cover  that  holds  cloth  in  place.  No.  4,  sheet  of  fine  cheese  cloth  doubled 
over  a  layer  of  absorbent  cotton.  No.  5,  cap  for  closing  the  spout  (No.  6)  while  milking. 
The  cloths  are  washed,  sterilized,  and  used  several  times  over.  The  cotton  is  thrown  away 
at  the  finish  of  each  milking.    One  pound  of  the  cotton  is  sufficient  to  make  60  strainers. 


STABLE    CONSTRUCTION    AND    SANITATION 


29 


The  length  of  the  platform  on  which  the  cows  stand  should  be  four  and 
a  half  to  five  feet,  according  to  the  length  of  the  cows,  and  the  width  needs 
to  be  three  feet  for  medium  sized  cows,  and  more  for  large  ones;  very  large 
cows  needing,  in  some  cases,  as  much  as  four  feet,  but  the  stall  must  not  be 
so  wide  that  the  cow  can  turn  around  in  it.  These  stalls  may  be  built  of 
wood  or  iron.  Wood  is  all  right  and  much  less  expensive  than  iron.  The 
bam  may  be  so  arranged  that  a  wagon  can  be  driven  through  onto  which  the 
manure  can  be  thrown  and  drawn  immediately  to  the  field;  it  may  be  wheeled 
out  or  it  may  be  carried  out  in  a  conveyance  running  on  a  suspended  track, 
and  it  may  also  be  dropped  into  a  basement  and  drawn  out  when  we  get 
ready.  This  plan  is  all  right  for  the  manure,  but  I  do  not  like  it  for  the 
cows  to  live  ovei . 

I  cannot  recommend  any  kind  of  a  stall  for  cows  that  will  permit  one 
cow  to  step  on  its  neighbor's  teats.     When  I  used  the  stanchion  as  a  cow 


SIDE  VIEW  OF  *'DROWN'»  STALL. 

Showing  Method  of  Construction  of  Cement  Manger  and  Floor  and  Setting  of  the  Iron 
Partition  and  Feed  Rack. 


tie  I  lost  more  teats  from  this  than  any  other  cause,  the  bruise  causing  in- 
flammation which  could  not  be  reduced  in  time  to  save  that  quarter  of  the 
udder.  I  can  recommend  no  stall  in  which  it  is  possible  for  such  an  ac- 
cident to  occur. 

When  finishing  a  cement  floor  for  a  cow  stable,  do  not  smooth  the  surface 
with  the  trowel,  as  it  will  be  so  smooth  that  the  cow  will  slip  on  it,  but  leave 
it  as  it  is  from  the  wooden  float  and  she  will  not  slip  on  it. 

I  cannot  decide  whether  a  person  shall  build  a  one  story  cow  stable  or 
whether  he  shall  make  it  two  or  three  stories;  that  depends  on  what  he  is 
going  to  do.  If  storage  room  is  needed  for  hay,  grain  or  other  purposes,  put 
the  barn  up  and  get  this  needed  room  under  the  same  roof  with  the  cows. 


80  THE  CREAMERY  PATRON's  HANDBOOK. 

It  is  an  advantage  to  the  cow  stable  in  some  ways  to  have  a  story  above  it; 
one  reason  is  that  it  makes  the  ceiling  warmer  and  there  is  less  danger  of 
frost  on  it  in  cold  weather.  Ten  feet  is  a  good  height  for  the  cow  stable; 
eight  feet  will  answer,  but  I  would  not  build  with  less  than  ten-foot  ceilings. 
I  have  one  stable  with  twelve-foot  ceilings,  but  that  is  higher  than  is  neces- 
sary. The  old  idea  that  we  should  build  a  cow  stable  with  a  certain  number 
of  cubic  feet  per  cow  for  air  space  ought  to  be  exploded,  as  it  is  not  up  to  date. 
Arrange  the  floor  space  to  make  it  convenient  for  the  cows  and  yourself,  and 
provide  fresh  air  by  a  system  of  ventilation.  I  have  the  King  system  of 
ventilation  in  four  cow  stables  and  it  works  very  satisfactorily.  This  has 
been  described  so  frequently  in  the  dairy  papers  that  it  seems  almost  un- 
necessary to  describe  it  here.  It  consists  of  air  flues  in  the  outer  walls  of 
the  building,  opening  near  the  floor,  or  at  the  sills  on  the  outside,  and  ex- 
tending upward  as  high  as  the  stable  ceiling,  and  there  opening  into  the 
stable.  These  flues  should  have  a  shding  or  some  other  controllable  kind 
of  a  door  by  which  the  amount  of  air  can  be  controlled,  as  in  case  of  a  strong 
wind  there  may  be  at  times  too  much  cold  air  received  into  the  stable.  The 
impure  air  is  taken  out  by  flues  opening  near  the  floor  of  the  stables  and  ex- 
tending to  the  highest  point  of  the  barn  or  stable.  I  find  this  principle  to 
work  very  nicely,  having  used  it  for  at  least  fifteen  years  as  near  as  I  can 
remember.  I  once  had  visitors  test  the  ventilation  of  an  empty  stable  by 
closing  all  the  doors  and  M^ndows,  when  a  test  showed  a  circulation  of  air 
was  going  on  all  the  time,  coming  in  the  fresh  air  flues  and  going  out  the 
foul  air  flues. 


**  Whatever  is  worth  doing  at  all  is  worth 
doing  welV^—Earl  of  CJiesterJield. 


THE  COMPARATIVE  VALUE  OF  FEEDS,  WITH  TABLES 
GIVING  THEIR  PERCENTAGE  OF  DI- 
GESTIBLE NUTRIENTS. 


BY    W.   A.   HENRY,    DEAN,      COLLEGE     OF     AGRICULTURE,    UNIVERSITY    OP 

WISCONSIN;  AUTHOR  OF  "FEEDS  AND  FEEDING"— A  HAND-BOOK 

FOR    THE     STUDENT    AND    STOCKMAN. 

Madison,  Wis. 

Every  dairyman  should  possess  a  clear  knowledge  of  the  chemical  com- 
position of  feeding  stuffs  and  know  something. of  the  laws  of  animal  nutrition. 
In  this  chapter  we  will  consider  the  common  constituents  of  the  various 
feeding  stuffs  generally  available  on  American  farms.  I  ask  the  reader  not 
to  skip  this  chapter,  declaring  it  too  scientific  for  his  understanding,  but  to 
study  it  in  order  to  know  more  concerning  his  business.  The  really  practical 
man  needs  every  help  he  can  get  and  will  utilize  everything  available.  Science 
is  simply  well  arranged  knowledge  and  science  is  needed  in  every  operation 
on  the  well  managed  dairy  farm. 

There  are  technical  terms  to  be  learned,  but  fortunately  they  are  few 
and  not  particularly  difficult  to  understand.  The  first  of  these  is  "protein" 
which  embraces  a  group  of  nutrients  in  feeding  stuffs  of  the  highest  import- 
ance. Protein  means  first  or  principal,  and  the  protein  compounds  in  our 
feeds  should  always  be  first  considered  when  we  talk  about  feeding  stuffs. 
The  white  of  egg  is  almost  pure  protein  with  water  additional.  If  we  chew 
a  few  kernels  of  wheat  for  a  time,  there  remains  a  sticky  mass  which  as  boys 
we  called  "gum."  This  gummy  substance  is  the  protein  part  of  the  wheat 
grain  commonly  called  gluten.  Gluten  helps  make  the  dough  elastic  in 
bread-making  and  adds  greatly  to  the  nutritive  value  of  bread  in  furnishing 
protein.  Nitrogen  is  the  characteristic  chemical  element  in  all  protein 
substances  and  hence  feeding  stuffs  rich  in  protein  are  often  called  nitro- 
genous feeds.  The  muscles  as  well  as  the  nerves  of  animals  are  composed 
mainly  of  protein;  the  hide,  hair,  hoofs,  horns  and  a  part  of  the  bones  like- 
wise consist  largely  of  protein.  Leguminous  plants  such  as  clover,  alfalfa, 
cow  peas,  field  peas,  etc.,  are  all  rich  in  protein.  The  protein  in  the  wheat 
grain  and  the  corn  grain  is  located  near  the  outside  of  the  kernel,  and  in 
milling  it  passes  away  with  the  bran  and  middlings  to  a  considerable  extent, 
so  that  bran  and  middlings  are  both  comparatively    rich  in  protein.     When 

31 


32  THE  CREAMERY  PATRON's  HANDBOOK. 

animals  consume  feeding  stuffs  containing  protein  the  digested  portion 
leaves  the  intestines  and  passes  into  the  blood  circulation,  going  ultimately 
to  build  up  the  protein  parts  of  the  body,  as  already  explained.  From  all 
this  we  will  readily  understand  that  the  dairy  cow  must  have  a  goodly  sup- 
ply of  protein  in  her  feed  in  order  to  maintain  her  own  muscular  system,  to 
build  up  the  muscles  of  the  foetal  calf,  and  to  form  the  casein  and  albumen 
(protein)  portion  of  the  milk. 

The  next  group  of  substances  which  we  shall  consider  is  characterized 
by  the  term  "carbohydrates."  Sugar  and  starch  are  pure  carbohydrates. 
The  woody  fiber  of  plants  is  likewise  a  carbohydrate  having  practically 
the  same  chemical  composition  as  sugar  and  starch,  though  less  digestible 
than  these.  The  carbohydrates  dissolve  in  the  digestive  tract  and  when  ab- 
sorbed into  the  blood  serve  the  animal  for  the  production  of  fat^ 
for  warming  the  body  and  for  the  production  of  energy.  They  may  be  con- 
verted into  the  sugar  part  of  milk.  The  carbohydrates  constitute  a  larger 
proportion  of  feeding  stuffs  percentagely  than  does  protein;  the  animal  like- 
wise needs  more  pounds  of  carbohydrates  for  its  nourishment  than  it  needs 
pounds  of  protein.  Com,  wheat,  and  the  other  grains  are  all  rich  in  carbo- 
hydrates since  they  are  composed  largely  of  starch.  Timothy  hay,  corn 
stover,  and  the  straws  are  relatively  rich  in  carbohydrates,  containing  as 
they  do  considerable  starch,  some  sugar,  and  much  woody  fiber. 

The  fatty  substances  in  feeding  stuffs  possess  the  same  chemical  ele- 
ments as  the  carbohydrates  and  in  general  they  serve  the  same  purpose — 
the  formation  of  fat  and  keeping  the  body  warm.  The  fatty  substance  in 
feeding  stuffs  is  generally  termed  "ether  extract"  by  the  chemist  because  he 
uses  ether  in  his  laboratory  to  extract  the  fat  from  the  different  feeding 
stuffs.  When  a  pound  of  fat  or  oil  is  burned  it  gives  off  from  2|  to  2^  times 
as  much  heat  as  does  a  pound  of  woody  fiber,  sugar,  or  starch  when  burned. 
By  multiplying  the  fat  found  in  a  feed  by  2.4  we  are  able  to  measure  its 
fuel  value  in  terms  of  carbohydrates.  Flaxseed  and  cottonseed  are  both 
rich  in  oil;  linseed  oil  meal  and  cotton -seed  meal  obtained  from  these  seeds 
will  carry  considerable  oil.  Indian  corn  is  quite  rich  in  oil.  Root  crops  are 
poor  in  oil  or  ether  extract. 

A  protein  substance  taken  into  the  body  proper  can  be  used  for  all  of 
the  purposes  that  protein  is  required  for  and  also  do  the  work  generally 
imposed  upon  the  carbohydrates;  that  is,  protein  can  build  muscle  or  it 
can  be  converted  into  heat  or  fat  or  energy.  On  the  other  hand  the  carbo- 
hydrates and  fat  cannot  of  themselves  build  up  muscle.  They  contain 
no  nitrogen  and  cannot  form  red  meat  in  the  body  (muscle)  nor  can  they 
be  elaborated  into  the  cheese  part  of  the  milk.  The  protein  part  of  feeds 
is  always  expensive  so  that  while  protein  can  serve  all  body  wants  we  should 
not  attempt  to  use  it  further  than  is  absolutely  necessary,  making  the  cheap 
carbohydrates  serve  so  far  as  they  possibly  can.  We  all  know  that  oil 
meal  and  cotton-seed  meal  are  high  priced — they  are  so  because  the  buyers 
are  seeking  protein  and  to  some  extent  fat.     The  carbohydrates  in  the  form 


COMPARATIVE  VALUE  OF  FEEDS.  33 

of  hay,  straw  and  the  starchy  matter  of  corn,  wheat,  etc.,  are  much  cheaper 
per  pound  than  protein. 

The  animal  needs  mineral  matter,  especially  for  the  building  up  of 
bones,  and  there  is  some  mineral  matter  in  the  muscles  and  all  other  portions 
of  the  body.  When  animals  are  properly  nurtured  otherwise,  the  stock- 
man need  not  consider  the  question  of  mineral  matter  in  feeding  stuffs  be- 
cause there  will  always  be  enough  of  these  substances  in  the  feeds  he  sup- 
plies. Neither  in  this  connection  need  we  consider  water,  which  is  the 
great  vehicle  of  nutrition. 

When  a  cow  consumes  any  given  feed — hay,  for  example,  the  process 
of  reducing  it  to  infinitely  fine  particles  begins  with  mastication;  the  hay, 
moistened  by  saliva,  is  softened  and  passes  into  the  paunch  where  it  is  still 
further  softened  by  moisture  and  heat.  Re-chewed  during  rumination  it  is 
swallowed  again  and  finally  passes  into  the  true  stomach.  Here  it  is  at- 
tacked by  fluids  which  tend  to  dissolve  all  of  the  softer  and  more  useful 
portions.  Leaving  the  stomach,  any  undissolved  portions  of  the  food  are 
further  attacked  by  the  bile,  the  pancreatic  fluid,  and  the  intestinal  juices. 
These  solvents  reduce  most  of  the  feed  to  a  condition  where  it  can  be  util- 
ized. The  dissolved  parts  are  absorbed  and  enter  the  blood.  The  portion 
so  absorbed  is  considered  the  digestible  part  of  the  feed.  The  undigested 
part  passes  along  the  alimentary  tract  and  is  finally  ejected.  It  has 
never  been  properly  within  the  body  but  only  inside  of  the  long  convoluted 
tube  (stomach  and  intestines)  passing  through  the  body.  The  digestible 
portion  of  the  food  taken  up  by  the  blood  is  the  only  part  which  is  really 
useful  to  the  animal.  Since  all  the  food  constituents  are  not  digestible  and 
only  the  digested  parts  are  useful,  we  have  come  to  speak  of  "digestible  pro- 
tein," "digestible  carbohydrates,"  and  "digestible  ether  extract"  (or  fat) 
of  feeding  stuffs.  The  chemist  in  his  laboratory  can  find  out  how  much 
total  protein,  total  carbohydrates  and  total  fat  any  given  feeding  stuff  con- 
tains; he  cannot  tell  us,  however,  by  laboratory  methods  how  much  of  each 
of  these  is  really  available  to  the  animal.  To  determine  the  digestible  por- 
tion he  must  conduct  feeding  tests  directly  with  the  animal  itself.  This  is 
done  in  the  following  manner:  He  first  analyzes  the  feed  and  determines 
the  total  quantity  of  each  constituent  in  a  given  allowance  of  feed.  This 
feed  is  then  fed  to  the  animal  under  experiment  and  all  of  the  solid 
excrement  resulting  from  it  is  saved  and  likewise  analyzed.  The 
sum  of  the  constituents  appearing  in  the  solid  excrement  is  subtracted 
from  the  sum  of  the  constituents  given  in  the  feed  supplied  and  the 
difference  is  called  the  digestible  portion.  Thus,  if  a  hundred  pounds  of 
protein  are  fed  to  an  animal  and  thirty  pounds  appear  in  the  solid  excrement, 
then  seventy  pounds  must  have  passed  from  the  intestines  into  the  blood, 
and  in  this  case  we  would  say  that  seventy  per  cent,  of  the  protein  in 
this  feed    is  digestible. 

Digestion  and  utilization  of  feed  are  different  things.  Two  animals 
may  digest  a  given  feed  equally  well  and    yet  give  quite  different  returns 


34  THE  CREAMERY  PATRON's  HANDBOOK. 

from  such  feed.  One  cow  may  convert  a  large  part  of  all  she  digests  into 
milk,  while  another  may  turn  it  into  body  fat,  and  a  third  may  waste  it  in 
worry  or  in  some  other  way  we  hardly  know  how.  Still  it  is  of  prime  im- 
portance to  know  how  much  of  each  and  all  feeding  stuffs  is  actually  diges- 
tible for  we  then  know  what  portion  is  available.  A  vast  deal  of  work  has 
been  done  by  the  chemist  in  analyzing  feeding  stuffs  and  conducting  diges- 
tion trials.  The  following  table  taken  from  Feeds  and  Feeding  shows  the 
total  dry  matter  and  the  digestible  portion  of  all  of  our  common  feeding 
stuffs: 

Table  showing  the  total  dry   matter   and   the   digestible   nutrients    in  100 
pounds  of  American  feeding  stuffs. 

CONCENTRATES.  ^P'      ^J^' 

matter,  tern. 

NAME    OF    FEED.  Lbs.       Lbs. 

Corn ,  all  analyses 89  . 1  7.9 

Dent  corn 89  . 4  7.8 

FHnt  corn 88 . 7  8.0 

Sweet  corn 91.2  8.8 

Corn  cob 89  . 3  0.4 

Corn  and  cob  meal 84 . 9  4.4 

Com  bran 90.9  7.4 

Gluten  meal 91.8  25  . 8 

Germ  meal 89  . 6  9.0 

Starch  refuse 91.8  11.4 

Grano-gluten • 94.3  26.7 

Hominy  chops 88 . 9  7.5 

Glucose  meal 91.9  30.3 

Sugar  meal 93  . 2  18.7 

Gluten  feed 92.2  20.4 

Wheat 89  . 5  10.2 

High-grade  flour 87  . 6  8.9 

Low-grade  flour .> 87  . 6  8.2 

Dark  feeding  flour 90 . 3  13 . 5 

Wheat  bran 88 . 1  12.2 

Wheat  bran,  spring  wheat 88 . 5  12  .9 

Wheat  bran,  winter  wheat 87 . 7  12.3 

Wheat  shorts 88 . 2  12.2 

Wheat  middlings 87.9  12.8 

Wheat  screenings 88 . 4  9.8 

Rye 88 . 4  9.9 

Rye  bran 88 . 4  11.5 

Rye  shorts 90 . 7  11.9 

Barley 89  . 1  8.7 

Malt  sprouts 89  . 8  l8  . 6 

Brewers'  grains,  wet 24 . 3  3.9 

Brewers'   grains,   dried 91.8  15.7 

Oats 89 . 0  9.2 

Oat  meal 92.1  11.5 

Oat  feed  or  shorts 92 . 3  12.5 

Oat  dust 93 . 5  8.9 

Oat  hulls 90 . 6  1.3 


Carbo- 

Ether 

hy- 

ex- 

drates 

tract  . 

Lbs. 

Lbs. 

66.7 

4.3 

66.7 

4.3 

66.2 

4.3 

63.7 

7.0 

52.5 

0.3 

60.0 

2.9 

59.8 

4.6 

43.3 

11.0 

61.2 

6.2 

58.4 

6.5 

38.8 

12.4 

55.2 

6.8 

35.3 

14.5 

51.7 

8.7 

48.4 

8.8 

69.2 

1.7 

62.4 

0.9 

62.7 

0.9 

61.3 

2.0 

39.2 

2.7 

40.1 

3.4 

37.1 

2.6 

50.0 

3.6 

53.0 

3.4 

51.0 

2.2 

67.6 

1.1 

50.3 

2.0 

45.1 

1.6 

65.6 

1.6 

37.1 

1.7 

9.3 

1.4 

36.3 

5.1 

47.3 

4.2 

52.1 

5.9 

46.9 

2.8 

38.4 

5.1 

40.1 

0.6 

COMPARATIVE  VALUE  OF  FEEDS. 


35 


CONCENTRATES. 


Carbo-  Ether 
Dry      Pro-       hy-        ex- 
matter    tein.    drates    tract 
Lbs.       Lbs.     Lbs.       Lbs. 


NAME    OF   FEED. 

Rice 87.6 

Rice  hulls 91.8 

Rice  bran 90 . 3 

Rice  polish „ 90.0 

Buckwheat 87 . 4 

Buckwheat  hulls 86 . 8 

Buckwheat  bran 89  . 5 

Buckwheat  shorts 88 . 9 

Buckwheat  middlings 87 . 3 

Sorghum  seed 87.2  7.0  52 . 1  3.1 

Broom-corn  seed 85.9  7.4  48.3  2.9 

Kaffir  corn 84 . 8  7.8  57 . 1  2.7 

Millet 86.0  8.9  45.0  3.2 


4.8 

72.2 

0.3 

1.6 

44.5 

0.6 

5.3 

45.1 

7.3 

9.0 

56.4 

6.5 

7.7 

49.2 

1.8 

2.1 

27.9 

0.6 

7.4 

30.4 

1.9 

21.1 

33.5 

5.5 

22.0 

33.4 

5.4 

Flaxseed 90.8  20.6  17.1 

Linseed  meal,  old  process 90 . 8  29 . 3  32 . 7 

Linseed  meal,  new  process 89  .9  28 . 2  40 . 1 

Cottonseed 89.7  12.5  30.0 

Cotton-seed  meal 91.8  37. 2  16.9 

Cotton-seed  hulls 88 . 9  0.3  33 . 1 

Cocoanut  meal 89 . 7  15.6  38 . 3 

Palm-nut  meal 89  . 6  16.0  52 . 6 

Sunflower  seed 92 . 5  12.1  20 . 8 

Sunflower-seed  cake 91.8  31.2  19 . 6 

Peanut  meal 89 . 3  42 . 9  22.8 

Rape-seed  meal 90 . 0  25.2  23 . 7 

Peas 89.5 

Soja   (soy)   bean 89  . 2 

Cowpea 85 . 2 

Horse  bean 85 . 7 

Fodder  corn.  ROUGHAGE. 

Fodder  corn,  green  ...  20.7 

Fodder  corn,  field-cured 57 . 8 

Com  stover  (husked  shock  corn) ,  field-cured 59 . 5 

Fresh  grass. 

Pasture  grasses   (mixed) 20 . 0  2.5  10.2 

Kentucky  blue  grass 34 . 9  3.0  19.8 

Timothy,   different  stages 38 . 4  1.2  19.1 

Orchard  grass,  in  bloom 27. 0  1.5  11.4 

Redtop,  in  bloom 34. 7  2.1  21.2 

Oat  fodder 37 . 8  2.6  18.9 

Rye  fodder 23 . 4  2.1  14.1 

Sorghum 20 . 6  0.6  12.2 

Meadow  fescue,  in  bloom 30. 1  1.5  16.8 

Hungarian  grass 28 . 9  2.0  16.0 

Green    barley 21.0  1.9  10.2 

Peas  and  oats 16.0  1.8  7.1 

Peas  and  barley 16.0  1.7  .2 


16.8  51.8 

29 . 6  22 . 3 

18.3  54.2 

22.4  49.3 


1.0  11.6 
2.5  34.6 
1.7     32 . 4 


29.0 

7.0 

2.8 

17.3 

12.2 

1.7 

10.5 

9.0 

29.0 

12.8 

6.9 

7.5 

0.7 

14.4 

1.1 

1.2 


0.4 
1.2 
0.7 

0.5 
0.8 
0.6 
0.5 
0.6 
1.0 
0.4 
0.4 
0.4 
0.4 
0.4 
0.2 
0.2 


36 


THE  CREAMERY  PATRON  S  HANDBOOK. 


Dry 
ROUGHAGE.  matter 

NAME  OF   FEED.  Lt)S. 

Hay. 

Timothy 86.8 

Orchard  grass 90 . 1 

Redtop 91.1 

Kentucky  blue  grass 78.8 

Hungarian  grasses 92 . 3 

Mixed  grass 87  . 1 

Rowen   (mixed) 83 . 4 

Meadow  fescue 80 . 0 

Soja-bean  hay 88 . 7 

Oat  hay 91.1 

Marsh  or  swamp  hay 88 . 4 

Marsh  or  swamp  hay 92  . 1 

White  daisy 85 . 0 

Straw. 

Wheat 90 .4 

Rye 92  . 9 

Oat 90 . 8 

Barley 85 . 8 

Wheat  chaff 85 . 7 

Oat  chaff - 85 . 7 

Fresh  legumes. 

Red  clover,  different  stages 29 . 2 

Alsike,  bloom 25  . 2 

Crimson  clover 19.1 

Alfalfa 28 . 2 

Cowpea 16.4 

Soja  bean 24 . 9 

Legume  hay  and  straw. 
Red  clover,  medium  . .  84 . 7 

Red  clover,  mammoth 78 . 8 

Alsike  clover 90.3 

White  clover 90 . 3 

Crimson  clover 90.4 

Alfalfa 91.6 

Cowpea 89 . 3 

Soja-bean  straw 89  . 9 

Pea-vine  straw 86 . 4 

Silage. 

Corn 20 . 9 

Clover 28.0 

Sorghum 23.9 

Alfalfa 27.5 

Grass 32 . 0 

Cowpea  vine 20.7 

Soja  bean 25 . 8 

Barn-yard  millet  and  soja  bean .21 .0 

Corn  and  soja  bean , 24 . 0 


Carbo- 

Ether 

Pro- 

hy- 

ex- 

tein. 

drates 

tract 

Lbs. 

Lbs. 

Lbs. 

2.8 

43.4 

1.4 

4.9 

42.3 

1.4 

4.8 

46.9 

1.0 

4.8 

37.3 

2.0 

4.5 

51.7 

1.3 

5.9 

40.9 

12 

7.9 

40.1 

1.5 

4.2 

43.3 

1.7 

10.8 

38.7 

1.5 

4.3 

46.4 

1.5 

2.4 

29.9 

0.9 

3.5 

44.7 

0.7 

3.8 

40.7 

1.2 

0.4 

36.3 

0.4 

0.6 

40.6 

0.4 

1.2 

38.6 

0.8 

0.7 

41.2 

0.6 

0.3 

23.3 

0.5 

1.5 

33.0 

0.7 

2.9 

14.8 

0.7 

2.7 

13.1 

0.6 

2.4 

9.1 

0.5 

3.9 

12.7 

0.5 

1.8 

8.7 

0.2 

3.2 

11.0 

0.5 

6.8 

35.8 

1.7 

5.7 

32.0 

1.9 

8.4 

42.5 

1.5 

11.5 

42.2 

1.5 

10.5 

34.9 

1.2 

11.0 

39.6 

1.2 

10.8 

38.6 

1.1 

2.3 

40.0 

1.0 

4.3 

32.3 

0.8 

0.9 

11.3 

0.7 

2.0 

13.5 

1.0 

0.6 

14.9 

0.2 

3.0 

8.5 

1.9 

1.9 

13.4 

1-6 

1.5 

8.6 

0.9 

2.7 

8.7 

1.3 

1.6 

9.2 

0.7 

1.6 

13.0 

0.7 

COMPARATIVE  VALUE  OF  FEEDS.  37 

Carbo-  Ether 

Dry  Pro-  hy-  ex- 

NAME  OF  FEED.           ROUGHAGE.                       matter,  tein.   drates  tract 

Roots  and  tubers.                                                       Lbs.  Lbs.  Lbs.  Lbs. 

Potato 21.1  0.9  16.3  0.1 

Beet,  common 13.0  1.2  8.8  0.1 

Beet,  sugar 13.5  1.1  10.2  0.1 

Beet,  mangel 9.1  1.1  5.4  0.1 

Flat  turnip 9.5  1.0  7.2  0.2 

Ruta-baga 11.4  1.0  8.1  0.2 

Carrot 11.4  0.8  7.8  0.2 

Parsnip 11.7  1.6  11.2  0.2 

Artichoke 20.0  2.0  16.8  0.2 

MISCELLANEOUS. 

Cabbage 15.3  1.8  8.2  0.4 

Spurry 20.0  1.5  9.8  0.3 

Sugar-beet  leaves 12.0  1.7  4.6  0.2 

Pumpkin,  field 9.1  1.0  5.8  0.3 

Pumpkin,  garden.  ; 19.2  1.4  8.3  0.8 

Prickly  comfrey 11.6  1.4  4.6  0.2 

Rape 14.0  1.5  8.1  0.2 

Acorns,  fresh 44.7  2.1  34.4  1.7 

Dried  blood 91.5  52.3  .0  2.5 

Meat  scrap 89.3  66.2  .3  13.7 

Dried  fish 89.2  44.1  .0  10.3 

Beet  pulp 10.2  0.6  7.3  .0 

Beet  molasses 79.2  9.1  59.5  .0 

Cow's  milk 12.8  3.6  4.9  3.7 

Cow's  milk,  colostrum 25.4  17.6  2.7  3.6 

Skim  milk,  gravity 9.6  3.1  4.7  0.8 

Skim  milk,  centrifugal 9.4  3.9  5.2  0.3 

Buttermilk 9.9  3.9  4.0  1.3 

Whey 6.6  0.8  4.7  0.1 


This  long  table  shows  how  much  dry  matter  there  is  in  100  pounds  of 
each  of  the  feeding  stuffs  named.  Following  this  we  learn  the  pounds  of  di- 
gestible protein,  carbohydrates  and  ether  extract  in  100  pounds  of  each  and 
all  of  the  feeds.  One  hundred  pounds  of  com,  for  example,  the  first  article  in 
the  table,  contains  an  average  of  7.9  pounds  of  digestible  protein.  The  diges- 
tible carbohydrates,  mostly  starch,  reach  the  large  aggregate  of  66.7 
pounds,  while  the  digestible  corn  oil  or  ether  extract  amounts  to  4.3  pounds. 
These  three  sums  added  together  do  not  make  100.  A  part  of  the  difference 
is  water,  and  the  remainder  is  made  up  of  the  indigestible  portion  and  the 
ash.  The  reader  is  urged  to  study  the  data  of  the  table  in  order  to  familiarize 
himself  with  the  characteristics  of  the  different  feeding  materials  avail- 
able in  this  country.  He  will  see  that  such  feeds  as  bran,  gluten 
meal,  linseed  oil  meal,  cottonseed  oil  meal,  buckwheat  middlings,  etc.,  are 
all  rich  in  protein  but  carry  no  large  percentage  of  carbohydrates.     On  the 


38  THE  CREAMERY  PATRON'S  HANDBOOK. 

other  hand,  com  and  wheat  are  very  rich  in  carbohydrates  and  compara- 
tively low  in  protein  content.  Forage  from  the  legumes  such  as  clover  hay 
and  alfalfa  hay  is  comparatively  rich  in  protein  while  wheat  straw  and 
timothy  hay  are  poor  in  protein.  The  faithful  dairy  student  will  refer 
often  to  such  tables  and  will  find  the  information  most  helpful. 

We  should  next  learn  what  is  meant  by  the  "nutritive  ratio."  As  before, 
stated,  the  fat  or  ether  extract  of  feeding  stuffs  serves  the  same  purpose  as 
the  carbohydrates  but  has  a  higher  fuel  value.  To  mefasure  these  fatty 
substances  in  terms  of  carbohydrates,  we  multiply  the  quantity  of  digestible 
fat  contained  in  any  feed  as  stated  in  the  table  by  2.4.  The  nutritive  ratio 
is  the  ratio  existing  between  the  digestible  protein  in  any  feed  and  the  di- 
gestible carbohydrates  plus  the  digestible  fat  reduced  to  carbohydrate 
equivalent.  To  find  the  nutritive  ratio  we  multiply  the  digestible  ether 
extract  by  2.4  (its  heat  equivalent)  and  add  the  result  to  the  total  digestible 
carbohydrates.  The  sum  obtained  is  next  divided  by  the  total  digestible 
protein.  In  the  table  which  Professor  Haecker  gives,  Wolff  tells  us  that 
the  nutritive  ratio  for  the  dairy  cow  should  be  1:5.4.  By  this  he  means 
that  the  ratio  of  the  protein  to  the  carbohydrates  and  ether  extract  equiva- 
lent should  be  that  expressed  by  the  figures.  In  other  words,  the  scientific 
ration  for  the  dairy  cow  should  have  5.4  pounds  of  carbohydrates  or 
their  equivalent  for  each  pound  of  protein  it  contains. 

In  availing  himself  of  feeding  stuffs  for  the  use  of  his  herd  the  dairyman 
should  have  certain  fixed  facts  well  in  mind.  Let  us  first  consider  some  of 
these  in  relation  to  the  concentrates.  Of  all  the  various  feeding  stuffs 
generally  available,  Indian  corn  is  the  richest  in  carbohydrates  and  fat. 
Indian  com  may  be  regarded  as  a  fuel  and  fat  forming  food,  much  as  anthra- 
cite coal  is  a  heat  furnisher.  Corn  is  generally  the  cheapest  source  of  con- 
centrated carbohydrates  available  to  the  stockman,  and  consequently  will 
be  extensively  used  by  the  American  dairyman.  Supplied  in  reasonable 
quantity,  there  is  no  better  feed  than  corn ;  fed  in  excess,  it  tends  to  cause 
the  cow  to  fatten  and   consequently  to  dry  up  in  her  milk. 

In  recent  times  there  has  been  a  wonderful  increase  in  the  manufacture 
of  various  articles  like  starch,  glucose,  dextrine,  etc.,  from  the  corn  grain. 
As  a  consequence  vast  quantities  of  by-products  termed  corn  bran,  gluten 
meal,  gluten  feed,  corn  germ,  corn-oil  cake,  etc.,  are  being  offered  to  stock- 
men as  feeding  substances.  These  materials,  if  pure,  are  of  high  feeding 
value,  and  the  dairyman  should  thoroughly  familiarize  himself  with  their 
properties  and  uses.  Gluten  meal  is  the  protein  part  of  the  corn  grain 
aside  from  the  germ.  It  is  of  a  heavy  concentrated  character.  Com 
bran  is  the  skin  or  outside  covering  of  the  corn  grain.  These  two  feeds 
mixed  constitute  gluten  feed.  The  germs  of  the  corn  grain  freed  by  the 
manufacturer  from  most  of  the  oil  they  contain  constitute  germ-oil  cake  or 
meal.     It  is  a  rich,  useful  feed. 

Next  to  corn  comes  wheat,  which  has  about  the  same  feeding  value 
as  com,  so  far  as  carbohydrates  are  concerned,  and  is  a  little  higher  in 


COMPARATIVE  VALUE  OF  FEEDS.  39 

protein.  Wheat  is  a  splendid  cow  feed  and  only  its  high  price  prevents  its 
wide  use.     Barley  may  be  used  with  advantage  when  not  too  high  priced. 

The  by-products  from  the  barley  grain  known  as  malt  sprouts,  wet 
brewers'  grains,  and  dried  brewers'  grains  are  most  helpful  feeds  with  the 
dairyman.  As  the  table  shows,  malt  sprouts  are  very  rich  in  digestible 
protein.  Unfortunately  cows  do  not  usually  like  malt  sprouts  very  well 
and  so  they  cannot  be  heavily  fed.  At  the  prices  for  which  they  are  usually 
sold  they  are  very  cheap  and  dairymen  should  use  them  to  the  extent  of 
two  or  three  pounds  per  cow  per  day.  Malt  sprouts  should  either  be  soaked 
before  feeding  or  they  may  be  mixed  directly  with  silage  or  other  wet  feed. 
Wet  brewers'  grains  are  a  nutritious,  milk-producing  food  greatly  relished 
by  cows.  They  are  a  dangerous  feed  in  the  hands  of  ignorant  or  vicious 
dairymen.  They  should  always  be  fed  before  they  have  been  fermented, 
and  only  a  reasonable  allowance  should  be  given.  Fed  after  they  have 
fermented  and  given  in  dirty  feeding  boxes  and  in  dark,  foul  stables,  as  is 
too  often  the  case  near  cities,  it  is  no  wonder  that  many  people  object  to  the 
milk  from  cows  fed  wet  brewers'  grains.  All  such  troubles  lie  in  the  abuse 
and  not  in  the  legitimate  use  of  such  materials.  Dried  brewers'  grains  are 
a  very  rich,  nutritious  food  for  dairy  cows.  They  are  now  mostly  shipped 
across  the  ocean  to  be  fed  on  the  Continent.  They  should  be  fed  nearer 
where  they  are  produced.  Oats  in  and  of  themselves  practically  form  a 
balanced  ration.  Bran  falls  on  the  protein  side  of  our  list  since  it  is  relatively 
low  in  carbohydrates  and  quite  high  in  protein.  Then  follows  middlings, 
likewise  from  the  wheat  grain.  The  enormous  milling  interests  in  the 
northwestern  states  give  to  the  farmers  of  that  region  a  vast  output  of  bran 
and  middlings.  The  use  of  these  feeds  is  now  universal,  and  they  are  pro- 
perly appreciated.  Bran  is  healthful  as  well  as  nutritious,  and  with  oats 
forms  one  of  the  safest  feeds  at  the  dairyman's  hands.  Milk  requires  much 
mineral  matter  in  the  foods  producing  it,  and  bran  is  rich  in  both  phos- 
phoric acid  and  potash.  Middlings  furnish  more  carbohydrates  than  bran. 
Generally  the  farmer  would  better  mix  bran  and  com  rather  than  feed  bran 
and  middlings.     In  many  cases  the  latter  may  best  be  used  as  a  pig  feed. 

Buckwheat  middlings  are  a  very  rich  protein  feed  and  of  high  feeding 
value  with  cows.  The  miller  mixes  as  much  of  the  black,  almost  worthless 
buckwheat  hulls  with  the  rich  middlings  as  possible,  and  then  sells  the  com- 
bination for  bran.  The  dairyman  would  better  buy  the  higher  priced  mid- 
dlings and  then  use  corn  stalks,  straw  from  his  own  farm,  etc.,  in  place  of 
the  low  value  hulls. 

There  are  a  number  of  by-products  from  the  oat-meal  mills.  Oat  hulls 
are  sometimes  sold  to  feed  dealers,  who  mix  them  with  com  meal  and  sell 
the  mixture  for  ground  oats  and  com,  which  mixture  is  valuable  just  in  the 
proportion  that  it  contains  the  real  grain  substance.  Oat  dust  is  of  low  value, 
and  in  other  ways  not  desirable.  Linseed  oil  meal  is  a  useful  food  for  farm 
stock  generally.  This  substance  is  not  only  rich  in  protein  but  it  has  muci- 
laginous properties  which  seem  particularly  helpful  to  the  digestive  tract. 


40  THE  CREAMERY  PATRON'S  HANDBOOK. 

Cows  do  not  respond,  however,  to  the  heavy  feeding  of  Hnseed  meal,  and  its 
high  price  often  limits  its  general  use.  The  dairyman  can  usually  profitably 
feed  a  pound  or  two  per  cow  daily,  which  small  allowance  will  have  a  beneficial 
effect  on  the  digestive  tract,  showing  that  fact  in  the  smooth,  glossy  coat  of 
hair  and  the  general  thrift  of  the  animal. 

Cotton-seed  meal  is  richer  than  linseed  meal  in  protein,  but  it  does  not  have 
the  general  beneficial  effect  found  in  linseed  meal.  Throughout  the  South 
cotton  seed  and  cotton-seed  meal  should  be  extensively  fed.  In  the  north- 
ern dairy  districts  cotton-seed  meal  will  often  be  extensively  used  because 
it  is  a  cheap  source  of  protein,  and  manure  resulting  from  its  use  is  extremely 
rich  in  fertility.  The  dairyman  can  often  advantageously  feed  two  or  three 
pounds  of  cotton-seed  meal  daily  per  cow.  .  As  with  linseed  meal,  such  an 
allowance  will  help  bring  the  protein  up  to  the  required  standard. 

In  regard  to  the  roughage,  we  must  place  first  reliance  on  the  Indian  corn 
plant  since  it  supplies  us  with  the  cheapest  possible  carbohydrates.  Every 
American  dairyman  should  be  an  extensive  corn  raiser  not  only  because 
of  the  grain  furnished  but  for  the  roughage  it  supplies.  Dry  fodder  corn  can 
be  used  with  all  forms  of  dairy  stock  from  calves  to  milk  cows,  with  success 
and  economy.  Planted  thickly,  there  is  a  fair  yield  of  grain  and  a  large  pro- 
duction of  coarse  corn -hay  or  fodder.  Planted  less  thickly,  there  is  a  large 
yield  of  grain,  and  the  com  stover  or  straw  is  still  valuable — much  more  so 
than  wheat  or  oat  straw.  Many  dairymen  are  not  satisfied  with  good  com 
fodder  or  corn  stover  for  their  cows,  but  push  their  progress  further  and 
utilize  the  silo  as  a  means  of  storing  fresh  succulent  corn  forage. 

Experiments  at  the  Wisconsin,  Vermont  and  New  Jersey  Experiment 
Stations  show  that  an  acre  of  com  in  the  silo  is  somewhat  superior  in  feeding 
value  to  an  acre  of  dried  shock  com.  There  is  another  effect  of  silage  not 
measured  in  short  experiments.  This  succulent  feeding  material  tends  to 
keep  the  animal  in  a  healthy,  thrifty  condition,  something  which  is  not  at- 
tained during  our  long  winters  by  using  dry  feeds  only.  All  talk  about  silage 
destroying  the  teeth  of  cows,  eating  up  the  digestive  tract  or  inducing 
or  favoring  tuberculosis,  is  idle  talk  and  should  not  be  listened  to  by  intel- 
ligent dairymen.  Silage  has  proved  its  usefulness  and  helpfulness  over  and 
over  again  on  the  American  dairy  farm. 

Oat  straw  is  the  best  kind  of  straw  for  dairy  cows,  a  few  pounds  a  day 
being  helpful  in  making  up  a  ration.  Next  comes  barley  straw,  then  wheat 
straw,  and  finally  rye  straw,  which  last  two  had  better  be  used  for  bedding 
purposes  rather  than  placed  in  the  feed  manger. 

Of  the  hays,  timothy  is  the  least  valuable,  being  comparatively  rich 
in  carbohydrates  but  quite  poor  in  protein,  and  always  more  expensive  for 
the  nutriment  furnished  than  is  corn  forage.  The  dairy  farmer  cannot 
afford  to  raise  timothy  hay  for  his  cows  so  long  as  he  can  grow  a  corn  crop. 
Clover  hay  is  comparatively  rich  in  protein,  and  when  well  cured  is  one  of 
the  most  useful  of  all  feeds  in  the  dairy  barn.  First  of  all  the  dairyman 
should  be  a  corn  grower  and  next  a  clover  grower.     By  using  clover,  the 


COMPARATIVE  VA/^UE  OP  FEEDS.  41 

protein  of  the  ration  is  materially  increased  at  low  cost  for  the  same,  and 
this  means  a  cutting  off  of  expense  for  concentrated  feeds  purchased.  The 
large  protein  requirements  of  the  dairy  cow  explains  why  she  takes  so  kindly 
to  red  clover  hay.  Better  still  than  red  clover  hay  is  that  from  the  alfalfa 
plant.  Good  alfalfa  hay  is  almost  as  rich  in  protein  as  wheat  bran,  and 
carries  about  the  same  amount  of  carbohydrates  as  the  feeding  table  in  this 
chapter  shows.  It  is  not  surprising  then  that  we  find  dairymen  who  have 
alfalfa  hay,  claiming  that  in  many  cases  such  hay  takes  the  place  of  wheat 
bran  in  the  ration.  Dairy  farmers  should  carefully  test  the  alfalfa  plant  and 
grow  it  if  that  can  possibly  be  done. 

In  considering  the  question  of  preparing  feed  for  the  dairy  cow  we 
should  understand  her  needs  and  the  composition  of  the  feeding  stuffs 
available.  Where  the  ears  of  corn  are  small  and  where  labor  is  high,  it  will 
often  be  best  to  feed  shock  corn  directly  to  the  cattle  without  husking.  It 
is  best  to  run  the  forage  through  the  feed  cutter,  but  if  one  can  put  up  with 
the  long  waste  stalks,  he  need  not  even  give  that  preparation.  The  dairy 
cow  can  do  her  own  husking  of  corn,  and  thanks  no  one  to  do  it  for  her. 
Like  the  hickory-nut  meat,  the  ear  of  com  is  fresher  when  left  in  the  husk 
until  used.  The  cow  is  happy  when  crunching  small  ears  of  corn.  Par- 
tially dry  cows;  dry  cows,  heifers  and  other  young  stock  may  well  get 
their  small  corn  allowance  in  the  unhusked  form.  Oats  may  also  be  fed 
whole.  Where  animals  are  hard  worked  as  i-  the  dairy  cow  when  giving  a 
full  flow  of  milk,  it  is  generally  best  to  prepare  feed  by  chaffmg  or  shred- 
ding the  corn  forage,  cutting  the  hay  and  grinding   the  grain. 

The  paunch  of  the  dairy  cow  holds  two  or  three  hundred  pounds  of 
food  and  water.  In  the  paunch  the  food  does  not  lie  quiet  but  is  being  con- 
stantly moved  about  and  mixed  by  the  muscular  contractions  of  that  organ ; 
this  true,  there  is  very  little  use  of  the  farmer  mixing  up  feeds  in  advance 
for  his  cows.  Farmers  sometimes  think  that  if  they  moisten  the  forage 
and  then  sprinkle  meal  over  it,  that  they  have  greatly  helped  the  cow.  All 
the  feed  a  cow  eats  is  intimately  mixed  in  the  paunch  within  fifteen  minutes 
after  it  is  swallowed.  This  true,  one  should  feed  cows  in  that  manner 
which  is  the  most  satisfactory  to  them  so  far  as  palatability  goes  and  the 
most  convenient  to  himself.  In  regard  to  the  order  of  administering  feed, 
habit  and  comfort  should  rule  again.  Some  cows  grow  restless  if  they  do 
not  receive  their  concentrates  first,  and  after  eating  these  they  quietly 
munch  the  roughage  for  two  or  three  hours  later.  The  same  rule  should 
govern  in  regard  to  the  frequency  of  feeding.  Habit  is  the  strongest  factor. 
In  general,  the  writer  believes  that  twice  a  day  is  often  enough  for  feeding 
the  dairy  cow  concentrates,  and  roughage  too  for  the  most  part.  Let  the 
morning  and  night  feeds  be  heavy.  At  mid-day  let  the  cows  have  some 
roughage  to  chew  when  they  would  otherwise  be  idle.  It  is  not  necessary 
to  feed  a  cow  four  or  five  times  a  day  to  get  the  best  results.  Nature  pro- 
vides the  paunch  as  a  storage  place  for  food,  and  it  is  a  good  deal  better  to 


42  THE  CREAMERY  PATRON  S  HANDBOOK. 

let  this  be  well  filled  and  then  well  emptied  twice  a  day  than  to  be  constantly- 
adding  a  little  from  time  to  time. 

There  seems  no  valid  reason  for  wetting  forage  and  then  placing  meal 
thereon  unless  the  cattle  like  such  feed  a  great  deal  better  than  in  the  dry 
form.  Carefully  conducted  tests  show  that  forage  and  grain  are  often  actu- 
ally injured  for  stock-feeding  by  being  cooked.  The  dairyman  should  usu- 
ally not  cook  any  feed  for  his  cattle.  Roots  are  a  good  feed  for  cattle, 
but  it  costs  too  much  to  produce  them  in  this  country.  The  farmer  who  is 
inclined  to  grow  roots  for  his  cattle  because  he  feels  their  need  of  succulent 
feed  in  the  winter  time  should  build  a  silo  and  use  that  instead  of  the  root 
cellar.  A  good  crop  of  com  silage  costs  only  about  half  as  much  as  roots  for 
the  nutriment  furnished. 

The  silo  as  an  adjunct  to  dairying,  calls  for  special  treatment.  The  silo 
is  simply  a  large  tub  or  vat  in  which  green  forage,  usually  the  corn  plant, 
is  preserved  until  required  for  feeding  cows.  Whoever  uses  the  silo  should 
see  that  it  is  air-tight  and  well  made.  "Cheap"  silos  are  a  delusion.  Even 
though  the  cattle  will  eat  silage  from  a  poorly  made  silo,  it  has  usually  lost 
much  of  its  value  through  slow  fermentation  and  waste.  With  a  good  silo 
one  can  store  r  a  large  amount  of  green  corn  in  most  palatable  form  to  be 
used  when  required.  Corn  is  the  best  silage  crop.  It  should  be  cut  into 
half-inch  to  inch  and  half  lengths  and  placed  in  the  silo  when  the  grains 
of  corn  on  the  ears  are  dented  and  while  the  leaves  of  the  plant  are  still  green. 
The  silo  should  be  slowly  and  steadily  filled.  Great  care  should  be  taken 
in  packing  the  material  about  the  walls,  and  if  the  silo  is  not  deep,  the  ma- 
terial should  be  weighted.  In  com  silage  no  part  of  the  com  plant  is  wasted 
by  the  animal,  the  coarser  parts  being  readily  consumed.  By  preserving 
the  corn  in  the  silo  there  is  no  husking  or  otherwise  caring  for  the  grain, 
every  part  of  the  work  being  performed  in  the  single  operation  of  silo  filling. 
Dairy  cows-  are  universally  fond  of  com  silage  when  they  have  once  learned 
to  know  it.  At  the  University  farm  when  feeding  cows  liberally  on  com 
silage  we  have  had  them  refuse  to  eat  so  much  as  five  pounds  of  hay  per  day, 
though  the  latter  was  of  good  quality.  The  dairyman  because  of  the  large 
amount  of  manure  produced  on  the  farm  can  grow  large  crops  of  com,  and 
this  can  be  preserved  in  the  silo.  Silage  is  useful  not  only  for  winter  feeding 
but  for  summer  feeding,  when  a  shortage  of  pasture  is  apt  to  occur.  Some 
dairymen  think  even  more  of  the  silo  for  summer  use  than  for  winter  feed- 
ing. Twenty  years  ago  the  silo  was  advocated  by  a  few  enthusiasts  who 
claimed  unreasonable  things  for  it.  These  claims  did  much  harm  and  preju- 
diced many  dairymen.  Strangely  this  prejudice  yet  exists  in  many  places. 
All  dairymen  do  not  need  a  silo.  Some  of  them  keep  only  a  few  cows  on  a 
given  area  of  land  and  have  plenty  of  roughage;  such  do  not  need  a  silo. 
The  dairyman  who  needs  a  silo  is  the  one  who  keeps  a  large  number  of  cows 
relatively  on  a  given  area  of  land,  and  is  always  short  of  coarse  feed  and 
corn.  The  silo  in  and  of  itself  will  not  help  the  dairyman  any  more  than  will 
a  wagon,  a  horse  or  anything  else — all  depends  upon  whether  it  is  needed  or 


COMPARATIVE  VALUE  OF  FEEDS.  43 

not.  The  use  of  the  silo  is  steadily  growing  with  intelligent,  pushing  dairy- 
men. Where  dairying  is  the  most  extensively  followed  there  the  silo  has  the 
most  friends.  Half-hearted  dairymen  or  those  who  follow  dairying  as  a 
secondary  business  would  better  let  the  silo  alone. 


"Be  that  gives  a  portion  of  his  time  and  talent  to 
the  investigation  of  mathematical  truth,  will  come  to  all 
other  questions  with  a  decided  advantage  over  his 
opponents. '  ^—Colton. 


''Seldom  ever  was  any  knowledge  given  to  keep, 
but  to  impart;  the  grace  of  this  rich  jewel 
IS  lost  in  concealment." — Bishop  Hall, 


MANAGEMENT   OF   YOUNG   DAIRY  STOCK,   WITH   A 

REVIEW  OF  SOME  INTERESTING  CALF 

EXPERIMENTS. 


BY  D.    H.    OTIS,   PROFESSOR    OP    DAIRY    HUSBANDRY,    KANSAS    AGRICULr 
TURAL  COLLEGE  AND  EXPERIMENT  STATION. 

Manhattan,  Kan. 
THE  REARING  OF  CALVES. 

Prenatal  Influences:  To  get  best  results  in  rearing  calves  attention 
must  be  given  to  the  mothers  of  the  calves  previous  to  birth.  A  good 
dairyman  will  supply  his  cows  with  wholesome  and  nutritious  feeds  in 
abundance.  This  is  necessary  for  best  results  at  the  pail  as  well  as  for 
the  best  development  of  the  calf.  Highest  yields  of  milk  and  butterfat  and 
the  best  calves  are  usually  obtained  from  cows  that  go  dry  from  six  to  eight 
weeks  prior  to  calving.  If  it  is  impossible  to  dry  the  cow  without  injuring 
the  udder,  continuous  milking  should  be  practiced. 

A  dry  cow  on  good  pasture  with  plenty  of  shade  aijd  water  will  need 
very  little  attention,  except  to  see  that  she  is  not  annoyed  or  injured  by 
other  cattle.  Sometimes  heavy  milkers  on  luxuriant  pastures  will  be  stim- 
ulated to  produce  too  much  milk  prior  to  calving,  in  which  case  the  supply 
of  feed  should  be  reduced.  On  dry  feed  the  cows  should  be  kept  in  good, 
condition  though  not  too  fat.  Where  alfalfa  or  clover  hay  is  available, 
little  or  no  grain  is  necessary.  Ensilage  and  roots  are  especially  desirable 
for  cows  at  this  time.  When  grain  is  used  a  mixture  of  two-thirds  bran 
and  one-third  oil  meal  is  excellent.  Soy  beans  make  a  good  substitute  for 
oil  meal.  The  object  is  to  keep  the -bowels  loose.  All  these  points  have 
an  important  bearing  on  the  health  of  the  cow  and  consequently  on  the 
condition  and  health  of  the  calf,  before  and  after  birth.  If  the  cow  is  sick 
when  the  calf  is  bom  the  milk  is  liable  to  be  affected  in  a  way  to  seriously 
injure  the  calf. 

At  Calving  Time:  If  the  weather  is  chilly  put  the  cow  in  a  box  stall 
well  bedded  and  free  from  draught.  When  the  calf  is  bom  blanket  the 
cow  until  she  gains  her  normal  condition.  If  nothing  better  is  available 
gunny  sacks,  sewed  together,  will  answer.  Give  light,  loosening  feeds  and 
water  from  which  the  chill  has  been  removed.  Cold  water  is  likely  to  cause  a 
contraction  of  the  womb  and  retention  of  the  afterbirth.     If  the  latter  is  not 

45 


46 


THE  CREAMERY  PATRON  S  HANDBOOK. 


discharged  in  twenty-four  to  forty-eight  hours  it  should  be  removed.  If  the 
udder  is  hot  and  caked  it  is  better  to  milk  the  cow  frequently  (at  least  once  in 
two  or  three  hours)  but  not  dry,  as  a  fresh  flow  would  be  stimulated  which 
would  increase  the  inflammation  and  might  lead  to  milk  fever,  v'^teaming 
the  udder  with  a  flannel  cloth  dipped  in  as  hot  water  as  the  hands  will  bear 
is  very  desirable  after  which  the  udder  should  be  rubbed  dry  and  treated 
with  camphorated  vaseline.  Keep  the  bowels  loose.  If  any  signs  of  con- 
stipation appear,  give  one  and  one-half  to  two  pounds  of  Epsom  salts  dis- 
solved in  warm  water.  Adhering  to  these  points  means  much  in  giving 
the  calf  a  good,  vigorous  start. 


STEER  RAISED  ON  SKIM  MILK. 

The  New  Born  Calf:  After  the  calf  is  licked  dry  by  its  mother  it 
usually  has  strength  enough  to  rise  and  suck.  If  it  does  not  it  should  be 
assisted  in  securing  its  first  meal.  The  calf  may  then  be  taken  away,  in 
which  case  it  should  be  fed  the  colostrum  milk  from  its  mother,  or  it  may  be 
left  until  the  milk  is  fit  for  use.  Where  the  cow's  udder  is  in  good  shape  it 
is  easier  to  teach  the  calf  to  drink  when  it  is  taken  away  before  sucking  at 
all.  The  records  at  the  Kansas  Experiment  Station  show  that  when  a 
calf  is  weaned  from  its  mother  at  once  or  when  four  or  five  days  old,  it  will 
make  good  gains  the  first  week,  but  when  left  two  or  three  weeks,  the  first 
seven  days  after  weaning  is  a  losing  period.     If  the  cow's  udder  is  caked, 


MANAGEMENT  OF   VOUNG  DAIRY  STOCK. 


47 


however,  it  is  well  to  leave  the  calf  with  her,  as  the  rubbing  of  the  calf  tends 
to  reduce  inflammation  and  soften  the  udder.  Where  the  calf  is  several 
days  old  before  weaning,  the  moral  atmosphere  around  the  calf  pen  will 
usually  be  better  if  the  calf  be  allowed  to  go  without  eating  for  twenty- 
four  hours.  By  that  time  is  it  hungry  enough  to  eat  without  a  great  deal 
of  coaxing. 

Feeding  the  Milk:  In  nature,  the  calf  gets  its  milk  often  but  in 
small  quantities,  and  always  at  blood  temperature.  In  this  respect  we 
should  imitate  nature  as  far  as  possible.  At  first  the  calf  should  not  be 
fed  over  ten  pounds  daily  (one  quart  equals  about  two  pounds),  divided 


KEADY  FOR  BREAKFAST. 

into  three  messes;  four  pounds  in  the  morning,  two  pounds  at  noon,  and 
four  pounds  at  night.  This  quantity  may  be  increased  gradually  to  twelve 
pounds  per  day.  After  two  weeks  the  milk  may  be  fed  only  twice  daily. 
Since  the  calf  is  a  very  greedy  animal,  there  is  often  a  great  temptation  to 
give  it  more  milk  than  it  can  properly  handle,  thus  causing  scours.  Over 
feeding  is  undoubtedly  one  of  the  main  reasons  why  so  many  farmers  fail 
in  raising  good  calves  on  skim  milk.  The  quantity  of  milk  should  be  weighed 
or  measured  at  each  feed.  Calves  from  three  to  five  weeks  of  age  will  con- 
sume from  ten  to  twelve  pounds  daily;  when  from  seven  to  eight  weeks  old 
fourteen  to  sixteen  pounds  daily;  and  when  three  or  four  months  old  from 


48  THE  CREAMERY  PATRON's  HANDBOOK. 

eighteen  to  twenty  pounds.     Calf  milk  should  always  be  fed  waim  and 
sweet.     If   impossible  to  have  the  milk  sweet  all  the  time,  then  it  should 
be  fed  sour  every  meal.     It  is  possible  to  raise  good  calves  on  sour  milk, 
but  it  is  impossible  to  raise  good  calves  and  have  sweet  milk  one  meal  and_ 
sour  the  next. 

Importance  of  Skim  Milk:  Since  the  advent  of  creameries  the  rais- 
ing of  calves  on  skim  milk  has  been  a  subject  of  vital  importance  to  every 
creamery  patron  and  one  of  growing  importance  to  every  private  dairy- 
man. When  calves  six  months  old  are  worth  from  eighteen  to  twenty  dollars 
a  head,  and  when  the  profits  from  a  good  milk  cow  are  so  greatly  enhanced 
by  raising  the  calf  on  skim  milk,  it  is  vastly  important  that  we  know  how, 
first,  to  raise  a  No.  1  calf,  and  second  (especially  to  the  man  with  limited 
capital  on  high  priced  land),  how  to  accomplish  this  result  through  the 
medium  of  skim  milk. 

Changing  from  Whole  to  Skim  Milk:  When  two  or  three  weeks  old 
we  may  begin  to  feed  skim  milk.  The  stomach  of  a  calf  is  delicate  and 
sensitive,  and  any  change  of  feed  should  be  made  gradually.  Do  not  change 
from  whole  milk  to  skim  milk  faster  than  a  pound  or  a  pound  and  one-half 
per  day;  i.  e.,  if  the  calf  is  getting  twelve  pounds  of  whole  milk  per  day, 
the  first  day  of  the  change  feed  eleven  pounds  of  whole  milk  and  one  pound 
of  skim  milk;  the  second  day  ten  pounds  of  whole  milk  and  two  pounds  of 
skim  milk;  and  so  on,  until  the  change  is  complete. 

Feeding  Grain:  It  has  been  found  by  experience  that  the  starch 
and  fat  contained  in  corn  or  Kafir-corn  can  be  made  to  take  the  place  of  fat 
removed  from  the  milk.  Calves  will  begin  to  eat  grain  when  ten  days  to 
two  weeks  old.  At  first  put  a  little  meal  in  their  mouths  after  drinking 
their  milk,  and  in  a  short  time  they  will  go  to  their  feed  boxes  and  eat  with 
a  relish.  We  find  that  calves  four  weeks  old  will  eat  from  one-half  to  three- 
fourths  of  a  pound  per  day;  when  eight  weeks  old,  from  one  and  one-fourth 
to  one  and  one-half  pounds  per  day. 

Never  mix  com,  Kafir-corn  or  any  other  grain  in  the  milk.  The  starch 
of  com  must  be  changed  to  sugar  before  it  is  digestible.  This  change  takes 
place  only  in  the  presence  of  an  alkali,  and,  hence,  chiefly  by  the  saliva  of 
the  mouth.  When  the  com  is  gulped  down  with  the  milk  the  starch  is  not 
acted  upon  by  the  saliva,  and  cannot  be  acted  upon  by  the  gastric  juice  of 
the  stomach,  since  that  is  acid  instead  of  alkaline.  It  will  then  re- 
main unchanged  until  it  reaches  the  alkaline  secretions  of  the  intes- 
tines. Since  the  intestines  of  the  calf  are  comparatively  short,  complete 
digestion  is  impossible.  In  this  respect  the  calf  differs  from  the  hog,  which 
has  a  comparatively  small  stomach  and  long  intestines.  For  this  reason 
he  may  gulp  down  his  feed,  and  what  is  not  digested  in  the  mouth  will  have 
plenty  of  time  to  be  digested  in  the  intestines. 

Kafir-corn  meal  has  proven  to  be  a  superior  feed  for  calves.  It  seems 
to  be  constipating,  and  materially  assists  in  checking  the  tendency  to  scours, 
50  cpminon  with  calves.     Experiments  at  the  Kansas  Station  show  that 


MANAGEMENT  OF  YOUNG  DAIRY  STOCK. 


49 


calves  will  begin  eating  shelled  corn  when  three  to  four  weeks  old  and  will 
do  as  well  and  even  better  than  when  fed  corn  chop.  When  possible  it  is 
desirable  to  feed  a  mixture  of  shelled  com  and  ground  Kafir-corn. 

Soy  beans  have  been  tested  at  the  Kansas  Experiment  Station  as  a 
calf  feed,  and  all  results  indicate  that  they  are  not  adapted  to  young  calves 
in  any  quantity  whatever.     They  are  very  loosening  and  cause  scours. 

Where  calves  are  intended  for  dairy  cows,  the  grain  ration  of  com  or 
com  meal  should  be  changed  to  include  oats  and  bran  or  oil  meal  whenever 
they  begin  to  appear  fleshy. 

Feeding  Roughness:     Calves  will  begin  to  nibble  at  hay  about  the 


SKIM  MILK  STBEIIS. 
Average  Weight,  724  Pounds  at  One  Year  Old. 

same  time  that  they  commence  to  eat  grain.  When  from  six  to  eight  weeks 
old,  the  calves  under  experiment  at  the  Kansas  Agricultural  College  con- 
sumed from  one-half  to  one  pound  daily  per  head.  Mixed  orchard  grass 
and  prairie  hay  are  best.  Alfalfa  hay  proves  to  be  too  loosening  for  young 
calves,  though  it  may  be  gradually  introduced  into  the  rations  after  three 
to  four  months.  Nothing  but  clean,  bright  hay  should  be  offered  to  calves. 
At  times  considerable  difficulty  is  experienced  from  scours  when  calves 
are  suddenly  turned  on  pastures.  This  can  be  overcome  by  feeding  a 
little  green  feed  before  making  the  change.  Give  a  forkful  the  first  feed, 
two  forksful  the  second  feed,  and  so  on  until  the  calves  get  all  the  green 


50 


THE  CREAMERY  PATRON  S  HANDBOOK. 


feed  they  want,    when    they    can  be    turned    on    pasture  without  injury. 

Water:  Calves  Hke  fresh,  clean  water.  In  a  trial  at  the  Kansas 
Station  with  thirteen  calves,  ranging  from  two  to  three  months  of  age,  it 
was  found  that  868  pounds  of  water  was  drunk  in  seven  days,  or  nearly 
ten  pounds  per  day  per  head.  It  was  noticed  that  these  calves  drank  sev- 
eral times  a  day,  but  sipped  only  a  little  at  a  time.  Even  after  their  ration 
of  milk  they  would  take  a  few  swallows  of  water.  An  automatic  waterer 
situated  a  little  above  the  surface  of  the  ground  is  the  best  arrangement 
for  supplying  this  need. 

Calf  Ties:  The  Kansas  Experiment  Station  has  tried  both  ropes 
and  stanchions,  and  find  that  using  the  latter  is  the  simplest  and  best  means 


SKIM  MILK  CALVES. 
Average  Daily  Gaiu  Ter  Head,  L51  Pounds.    Feed  Cost  Per  100  Pounds  of  Gain,  $2.26, 

of  holding  calves  while  they  are  being  fed.  Calves  will  also  learn  to  eat 
grain  much  quicker  than  when  fed  in  an  open  pen.  With  stanchions  each 
calf  finds  its  place,  and  the  feeder  can  set  the  milk  pail  in  the  feed  trough, 
which  prevents  it  from  being  tipped  over,  and  while  the  calf  is  drinking 
can  measure  out  the  milk  for  the  next  calf.  In  this  way  it  is  possible  for  a 
man  to  keep  three  or  four  pails  going,  until  all  the  calves  are  fed.  If  grain 
is  put  into  the  feed  trough  at  once  the  calf  will  go  to  eating,  and  forget 
about  its  friendly  but  impolite  and  unsanitary  affection  for  its  neighbors 
ears  or  mouth.  Calves  fed  in  this  way  can  be  let  loose  again  fifteen  minutes 
after  entering  the  stanchions.  The  Agricultural  College  has  found  that 
excellent  stanchions  for  calves  can  be  made   out    of   plain    fencing   for    the 


MANAGEMENT  OF  YOUNG  DAIRY  STOCK.  51 

upright  pieces,  with  2x4's  for  the  horizontal  pieces  at  the  top,  with  fencing 
boards  at  the  bottom.  The  stanchions  are  forty-two  inches  high,  twenty - 
eight  inches  apart  from  center  to  center,  and  allow  for  four  and  one-half 
inches  space  for  the  neck.  The  feed  trough  is  twelve  inches  wide,  four 
inches  deep,  and  runs  the  full  length  of  the  stanchion.  If  calves  are  fast- 
ened by  rope  ties,  they  should  be  far  enough  apart  to  prevent  them  from 
sucking  each  other. 

Scours:  The  greatest  difficulty  in  raising  calves  is  undoubtedly 
scours.  Here,  as  elsewhere,  "An  ounce  of  prevention  is  worth  a  pound  ot 
cure."  The  principle  causes  are  overfeeding,  feeding  sour  milk,  feeding 
cold  milk,  feeding  grain  with  the  milk,  dirty  milk  pails,  unwholesome  feed 
boxes,  and  irregularity  of  feeding.  An  intelligent  and  observing  feeder 
will  notice  the  symptoms  of  this  disease  as  soon  as  it  appears,  in  which  case 
the  ration  of  milk  should  be  cut  down  one-half  or  more  and  gradually  in- 
creased again  as  the  calf  is  able  to  stand  it.  A  successful  feeder  will  do 
his  best  to  keep  the  milk  sweet.  When  sterilized  skim  milk  is  brought 
back  from  the  creamery,  the  portion  intended  for  that  night's  feed  wiU 
usually  keep  in  good  condition  without  any  treatment.  The  portion 
intended  for  the  next  morning's  feed  or  the  following  feeds  (where  milk  is 
kept  over  Sunday  or  hauled  to  the  creamery  every  other  day)  needs  to  be 
cooled  down  to  60  degrees  F.  or  less  as  soon  as  it  arrives  from  the  creamery. 
Complaints  are  sometimes  received  about  sterilized  skim  milk  souring  when 
placed  in  tubs  of  cold  water  as  soon  as  received  from  the  creamery.  Sterilized 
skim  milk  will  not  sour  until  it  is  cooled  to  about  blood  temperature.  A 
can  of  hot  milk  will  warm  a  tub  of  water  to  about  this  temperature,  and  as 
the  milk  is  cooled  at  the  same  time  the  best  conditions  are  offered  for  the 
development  of  lactic-acid  germs.  In  this  case  a  tub  of  water  only  helps 
to  keep  the  can  of  milk  at  blood  temperature.  Under  such  circumstances 
the  water  is  worse  than  nothing.  If  hot  skim  milk  is  cooled  in  the  tub,  it 
should  be  done  by  running  water.  A  better  plan  is  to  use  a  cooler,  and 
place  the  can  of  eooled  milk  in  a  tub  of  cold  water  in  order  to  keep  it  cool. 

Skim  milk  treated  in  this  way  at  the  Kansas  Agricultural  College  has 
been  kept  sweet  from  Saturday  forenoon  until  Monday  morning,  during  the 
hottest  months  of  the  summer,  without  the  use  of  a  particle  of  ice,  the  cool- 
ing being  done  with  well  water.  Where  trouble  is  experienced  when  skim 
milk  is  cooled  and  kept  below  60  degrees,  the  fault  probably  lies  in  using 
unclean  utensils,  or  by  the  creamery  receiving  tainted  or  sour  milk,  or  by 
the  skim  milk  being  improperly  sterilized. 

The  heating  of  the  milk  tends  to  produce  chemical  changes  that  help 
to  prevent  scours.  There  is  probably  no  more  effective  way  of  upsetting 
the  system  of  the  young  calf  than  by  feeding  it  cold  milk.  So  important 
is  it  always  to  feed  the  milk  at  blood  temperature  (95  to  100  degrees  F.) 
that  a  careful  feeder  will  occasionally  test  the  temperature  with  a  ther- 
mometer. No  one  can  expect  to  successfully  raise  skim  milk  calves 
without  giving  close  attention   to  the   temperature  of  the  milk  when  fed. 


52 


THE  CREAMERY  PATRON  S  HANDBOOK. 


The  feeding  of  the  grain  with  the  milk  has  already  been  mentioned  in 
detail.  Calf  buckets  may  be  kept  clean  by  rinsing  and  scalding  after  each 
feed.  No  more  grain  or  hay  should  be  fed  than  the  calves  will  eat  up  clean. 
Should  any  remain  uneaten  it  should  be  removed  before  giving  any  fresh 
feed.     Calves  like  salt  the  same  as  other  animals. 

Dried  blood  has  been  found  to  be  an  effective  remedy  for  scours.  Mix 
a  teaspoonful  with  the  milk  while  the  calf  is  drinking.  In  case  of  a  weak 
calf  the  allowance  may  be  increased  gradually  to  a  tablespoonful  at  each 
feed. 

To  summarize,  warm,  sweet  milk,  fed  in  clean  buckets,  with  access  to 
com  meal,  shelled  com  or  Kafir-corn  meal,  bright  hay,  fresh,  clean  water, 


WHOLH  >ni.K  CALVES. 
Average  Daily  Gain  per  Head,  1.8G  Pounds.    Feed  Cost  Per  100  Pounds  of  Gain,  85.46. 

salt,  plenty  of  sunlight,  shelter  and  bedding  in  cold  weather,  shade  in  sum- 
mer and  regularity  and  kindness  in  treatment  will  usually  insure  good, 
thrifty  calves  that  will  gain  from  a  pound  and  one-half  to  two  pounds  daily. 

SOME  INTERESTING  CALF  EXPERIMENTS. 

Creamery  Compared  with  Hand  Separator  Skim  Milk:  Thirteen 
calves  at  the  Kansas  Experiment  Station  were  divided  into  two  lots  of  six 
and  seven  respectively.  During  the  feeding  period  of  142  days  the  six 
calves,  fed  on  sterilized  creamery  skim  milk  made  a  gain  of  250  pounds  per 
head,  while  the  seven  calves  fed  on  hand  separator  skim  milk  gained  during 
the  same  time  251  pounds  per  head.     At  first  the  calves  showed  a  dislike 


MANAGEMENT  OF  YOUNG  DAIRY  STOCK. 


53 


for  sterilized  skim  milk  but  as  soon  as  they  became  accustomed  to  the  odor 
they  drank  it  with  a  relish.  It  will  thus  be  seen  that  the  two  kinds  of  skim 
milk  are  practically  equal  in  feeding  value.  Too  much  emphasis  however 
cannot  be  placed  upon  having  the  skim  milk  from  the  creamery  thoroughly 
sterilized,  preferably  by  live,  dry  steam  so  as  to  add  as  little  water  as  pos- 
sible. The  temperature  should  go  above  200  degrees  F.  Where  the  skim 
milk  is  sterilized  at  the  creamery  and  well  cared  for  after  reaching  the  farm 
the  calves  are  sure  of  getting  good  sweet  milk  of  uniform  quality  at  each 
meal.  Sterilized  milk  helps  to  prevent  scours.  Without  these  precau- 
tions it  is  .impossible  to  raise  good,  thrifty  calves  on  skim  milk.     Steriliza- 


CALYES  RAISED  WITH  DAMS. 
Average  Dally  Gain  Per  Head,  1 .77  Pounds.    Cost  Per  100  Pounds  of  Gain,  $4.41. 


tion  is  not  necessary  where  the  milk  is  separated  on  the  farm  and  fed  im- 
mediately after  each  milking. 

Feeding  Oil  Meal,  Flaxseed  Meal  or  Blackford's  Meal  with 
Milk:  The  Iowa  Experiment  Station  compared  the  relative  value  of  oil 
meal  and  com  meal  in  supplementing  skim  milk.  In  commenting  on  the 
results  Professor  Curtiss  says.  "The  results  of  all  the  investigations  made 
at  this  station  strongly  indicate  that  it  is  not  only  unnecessary  but  poor 
economy  and  poor  practice  in  feeding  to  use  a  highly  nitrogenous  product 
like  oil  meal  in  combination  with  separator  skim  milk.  The  practice  has 
neither  logical  reason  nor  scientific  theory  for  its  support;  and  in  the 
corn  belt  states  with  their  surplus  of  corn  and  oats,  there  is  no  necessity 


54  THE  CREAMERY  PATRON'S  HANDBOOK. 

for  the  purchase  of  a  high-priced  nitrogenous  product  to  be  used  in  supple- 
menting the  skim  milk  ration." 

Flaxseed  meal  is  recommended  by  dairy  writers  as  a  suitable  feed  to 
take  the  place  of  the  butterfat  removed  from  the  milk.  Blachford's  calf 
meal  is  advertised  and  sold  for  the  same  purpose.  The  Kansas  Experiment 
Station  fed  four  calves  on  flaxseed  meal.  The  meal  was  placed  in  a  pail 
and  enough  boiling  water  poured  over  it  to  make  a  jelly,  which  was  fed 
with  the  skim  milk  at  feeding  time.  At  first  each  calf  received  a  tablespoon- 
ful  of  flaxseed  at  each  meal;  this  allowance  was  gradually  increased  to  one- 
half  pound  per  head  per  day  by  the  time  the  calves  were  three  to  four 
months  old.  Four  calves  were  fed  Blachford's  calf  meal.  The  latter  was 
mixed  with  warm  water  according  to  directions  to  form  a  gruel.  This 
gruel  was  mixed  with  the  skim  milk  and  the  same  amount  fed  as  with  the 
flaxseed  meal.  Both  lots  received  all  the  mixed  hay  and  Kafir-corn  meal 
they  would  eat.  A  third  lot  of  five  calves  received  skim  milk,  Kafir-corn 
meal  and  mixed  hay.  The  calves  receiving  the  Blachford's  calf  meal  gained 
1.9  pounds  daily  per  head,  the  flaxseed  lot  1.55  pounds  daily  per  head,  and 
the  lot  with  nothing  mixed  with  their  skim  milk  1.82  pounds  daily  per  head. 
Both  the  flaxseed  meal  and  the  Blachford's  calf  meal  are  very  expensive, 
and  unless  better  gains  than  the  above  are  secured  their  use  is  not  only  ex- 
pensive but  of  practically  no  value. 

Shelled  Corn  Compared  with  Corn  Chop  for  Young  Calves:  In 
the  fall  of  1900,  the  Kansas  Experiment  Station  purchased  twenty  head  of 
young  calves,  composed  mostly  of  Shorthorn  and  Hereford  grades.  On 
November  28,  these  calves  were  divided  into  two  lots  as  nearly  equal  as 
possible,  the  average  weight  being  127  pounds.  Both  lots  were  fed  and 
treated  alike,  with  the  exception  that  one  received  its  grain  as  shelled  corn 
and  the  other  as  com  chop.  All  the  calves  were  fed  mixed  hay  (red  clover, 
orchard  grass  and  English  blue  grass)  for  the  first  nine  weeks,  prairie  hay 
for  the  next  four  weeks  and  a  mixture  of  prairie  and  alfalfa  for  the  last  six 
weeks.  Each  lot  was  given  all  the  milk,  grain  and  hay  the  calves  would  eat 
without  scouring.  Salt  was  accessible  at  all  times.  For  nine  days  previous 
to  the  division  into  lots  the  grain  for  all  the  balves  consisted  of  a  mixture  of 
shelled  com  and  com  chop.  It  was  noticed  that  the  calves  would  begin  to  eat 
4he  shelled  com  when  three  to  four  weeks  old,  and  in  a  few  cases  when  two  to 
three  weeks  old.  At  the  commencement  of  the  experiment  each  lot  was 
consuming  ten  pounds  of  grain  daily.  As  the  experiment  advanced  it 
was  found  that  the  corn  chop  calves  could  not  eat  as  much  grain  as  the 
shelled  corn  calves  without  causing  considerable  trouble  from  scours.  This 
accounts  for  the  difference  of  325  potinds  in  the  grain  consumed  by  the 
two  lots. 

Shelled  Corn  Lot:  For  nineteen  weeks  under  experiment  these 
ten  calves  consumed  18,561  pounds  of  skim  milk,  2,611  pounds  of  shelled 
com,  and  7,088  pounds  of  hay.  The  total  gain  during  the  experiment  was 
2,322  pounds,  or  1.74  pounds  daily  per  head.     Valuing  skim  milk  at  fifteen 


MANAGEMENT  OF  YOUNG  DAIRY  STOCK.  55 

cents  per  hundred  pounds,  grain  at  fifty  cents  per  hundred  pounds  and  hay 
at  $4.00  per  ton,  the  feed  cost  of  raising  these  calves  amounts  to  $55.06, 
or  $5.50  per  head.  The  cost  for  each  100  pounds  of  gain  is  as  follows: 
Skim  milk  $1.20,  grain  $0.56,  roughness  $0.61,  total  $2.37. 

Corn  Chop  Lot:  The  ten  calves  consumed  18,666  pounds  of  skim- 
milk,  2,286  pounds  of  com  chop,  7,088  pounds  of  hay.  The  gain  of  this 
lot  was  2,123  pounds,  or  1.59  pounds  daily  per  head.  At  prices  given  above 
the  feed  cost  amounts  to  $53.60,  or  $5.36  per  head.  The  cost  of  each  100 
pounds  of  gain  is  as  follows:  Skim-milk  $1.31,  grain  $0.54,  roughness  $0.67, 
total  $2.52.  If  we  raise  the  cost  of  grain  five  cents  per  100  pounds  (about 
three  cents  per  bushel)  to  pay  for  the  grinding,  the  grain  cost  per  100  pounds 
of  gain  would  be  increased  to  $0.59  and  the  total  to  $2.57. 

Comparing  the  two  lots,  we  find  those  on  shelled  com  made  the  best 
gains  by  199  pounds  and  at  a  cost  of  $0.20  less  per  100  pounds  of. gain. 
Since  calves  relish  shelled  corn  and  will  begin  eating  it  when  three  or  four 
weeks  old,  and  make  better  and  cheaper  gains  on  it,  and  are  less  subject  to 
scours  than  on  com  chop,  there  is  certainly  no  object  in  going  to  the  expense  of 
grinding  com.  This  experiment  shows  that  it  is  possible  to  raise  good, 
thrifty  calves  that  will  gain  1.75  pounds  daily  per  head  on  feeds  produced 
entirely  from  the  farm  and  in  a  form  that  requires  no  preparation  of  the 
feed,  outside  of  harvesting,  except  the  shelling  of  the  com. 

Three  Ways  of  Feeding  Milk  to  Calves:  Twenty  head  of  grade 
Shorthom  and  Hereford  calves  were  purchased  by  the  Kansas  Experiment 
Station  in  the  spring  of  1900  and  divided  into  two  lots.  One  lot  was  fed  on 
sterilized  creamery  skim  milk  with  a  grain  ration  composed  of  equal  parts 
of  com  and  Kafir-corn  meal,  with  all  the  alfalfa  hay  they  would  eat.  The 
second  lot  was  fed  the  same  as  the  first,  except  that  fresh  whole  milk  was 
used  instead  of  skim  milk.  In  addition  to  these  two  lots,  the  Station  secured 
the  privilege  of  weighing  twenty-two  head  of  high  grade  Hereford  calves 
which  were  running  with  their  dams  in  a  pasture  near  the  Experiment  Station. 

Results  with  Skim  Milk:  For  the  twenty-two  weeks  under  experi- 
ment the  ten  calves  consumed  24,736  pounds  of  skim  milk,  1,430  pounds 
of  corn  chop,  1,430  pounds  of  Kafir-com  meal  and  641  pounds  of  alfalfa  hay. 
The  total  gain  was  2,331  pounds,  or  a  daily  average  of  1.51  pounds  ^er 
head.  Figuring  skim  milk  at  15  cents  per  100,  grain  at  50  cents  per  100 
pounds  and  hay  at  $4  per  ton,  the  total  feed  cost  of  raising  these  calves 
was  $52.68,  or  $5.27  per  head.  The  feed  cost  for  each  100  pounds  of  gain 
was   $2.26. 

Cows  that  are  milked  will  produce  larger  yields  than  when  suckling 
calves.  According  to  the  average  yield  at  this  Station,  ten  cows  (one  for 
each  calf)  produced  55,540  pounds  of  milk  testing  3.93  per  cent,  butterfat. 
With  butterfat  at  15^  cents  per  pound,  this  would  amount  to^  $338.52. 
The  value  of  the  skim  milk  not  needed  by  the  calves  would  raise  this  to 
$374.24.  Deduct  from  this  the  value  of  the  feed  consumed  by  the  calves 
and  there  remains  $321.56,  or  $32.15  per  calf  to  pay  for  the  expense  of  milking, 


*r  THf 
UNIVERSITY 


56 


tH£  CfeEAMEllY  tAtRON*S  HANCSOOK:. 


feeding  the  calves  and  hauling  the  milk  to  the  creamery.  At  12^  cents 
per  hour,  this  expense  need  not  be  one-half  of  the  above  sum,  leaving  $15 
to  $16  clear  profit  for  each  calf  raised  on  skim  milk. 

Results  with  Whole  Milk:  During  twenty-two  weeks  these  ten 
calves  consumed  23,287  pounds  of  fresh  milk,  835  pounds  of  corn  chop, 
835  pounds  of  Kafir-corn  meal,  and  835  pounds  of  alfalfa  hay.  The  total 
gain  was  2,878  pounds,  or  a  daily  average  of  1.86  pounds  per  head.  Charg- 
ing butterfat  at  creamery  prices,  the  feed  cost  of  raising  these  calves 
amounted  to  $157.19  or  $15.72  per  head.  The  feed  cost  for  each  100  pounds 
of  gain  arnbunts  to  $5.46. 


YPSBY'S  START  IN  LIFE. 
(Before   Taking   Dried   Blood.) 

Result  with  Calves  Nursed  by  the  Cows:  On  May  28,  1900,  twenty- 
two  calves  that  were  running  with  their  dams  averaged  174  pounds.  On 
October  15,  these  same  calves  averaged  422  pounds,  or  an  average  daily 
gain  per  head  of  1.77  pounds.  The  only  expense  attached  to  raising  these 
calves  was  the  keep  of  the  cows,  which  was  estimated  by  the  owner  to  be 
$12  per  head.  Multiplying  the  average  daily  gain  of  these  calves  by  154, 
the  number  of  days  in  previous  experiment,  gives  a  total  gain  of  272  pounds 
per  head.  With  $12  as  the  cost  of  raising  the  calf,  each  100  pounds  of  gain 
cost  $4.41. 

Results  in  Feed  Lot  After  Weaning:  In  the  fall  all  these  calves 
were  placed  m  the  feed  lot,  where  they  were  pushed  for  baby  beef.     During 


MANAGEMENT  OF  YOUNG  DAIRY  STOCK. 


57 


the  seven  months  under  experiment,  the  skim  milk  calves  gained  440  pounds 
per  head,  the  whole  milk  calves  405  pounds  per  head,  and  the  calves  nursed 
by  the  cows,  422  pounds  per  head. 

This  experiment  shows  that  the  feed  cost  of  raising  a  good  skim  milk 
calf  need  not  exceed  $5.25  in  contrast  to  $15.75  for  a  whole  milk  calf  and  $8 
for  one  nursed  by  the  dam.  The  skim  milk  calf  becomes  accustomed  to 
eating  both  grain  and  roughness  early  in  life,  is  handled  enough  to  be  gentle, 
and  when  transferred  to  a  feed  lot  is  ready  to  make  rapid  and  economical 
gains. 

Dried  Blood  as  a  Tonic  for  Young  Calves:     For  over  two  years  the 


YPSEY   AS    A    YBARLINO. 

(After  Taking  Dried  Blood.) 

Kansas  Experiment  Station  has  used  dried  blood  in  connection  with  its 
experiments  in  feeding  calves.  In  March,  1899,  one  of  our  cows  gave  birth 
to  a  calf  weighing  86  pounds.  This  calf  was  allowed  to  suck  for  several 
weeks,  to  assist  in  reducing  the  inflammation  in  t-he  dam's  udder.  On  ac- 
count of  poor  quality  and  quantity  of  milk,  the  calf  did  very  poorly,  and 
to  save  its  life  it  became  necessary  to  remove  it  from  the  dam.  With  the 
ordinary  treatment  accorded  our  calves  he  grew  worse  and  worse,  and  when 
79  days  old  weighed  only  ninety  pounds,  or  four  pounds  heavier  than  at 
birth.  Although  no  one  would  have  given  ten  cents  for  the  calf  at  this 
time,  an  effort  was  made  to  bring  him  out.  He  was  given  castor  oil,  laudanum, 


58  THE  CREAMERY  PATRON's  HANDBOOK. 

fresh  eggs,  calf  meal,  and,  as  a  last  resort,  dried  blood.  With  the  blood  the 
calf  commenced  to  improve,  and  in  a  short  time  was  gaining  at  the  rate  of 
nearly  fourteen  pounds  per  week,  and  not  infrequently  as  high  as  seventeen 
to  eighteen  pounds  per  week.  When  a  year  old  he  weighed  578  pounds — 
a  pretty  good  record  for  a  calf  that  gained  only  four  pounds  for  the  first 
seventy-nine  days  of  its  existence.  The  dried  blood  consumed  during  parts 
of  three  months  amounted  to  seven  and  one-half  pounds.  At  two  cents 
per  pound,  the  cost  was  fifteen  cents. 

In  October,  1900,  a  heifer  belonging  to  the  Agricultural  College  dropped 
her  first  calf.  The  calf  was  small  and  sickly,  and  for  the  first  few  weeks 
did  very  poorly,  as  is  shown  by  the  fact  that  on  December  1  it  weighed  two 
pounds  less  than  on  November  1.  For  a  f^w  weeks  its  life  was  in  a  very 
critical  condition,  but  when  induced  to  eat  a  little  dried  blood  with  its  milk 
it  began  to  improve  and  has  been  making  fair  gains  ever  since. 

Dried  blood  is  not  only  good  for  a  weak  calf,  but  is  an  excellent  remedy 
for  any  calf  subject  to  scours.  The  Kansas  Experiment  Station  purchases 
many  young  calves.  Frequently  these  calves  arrive  at  the  Station  badly 
affected  with  the  scours;  a  little  dried  blood  always  brings  about  a  cure.  Re- 
cently a  test  was  made  with  five  calves  that  happened  to  be  scouring  at 
the  same  time.  With  two  of  these  calves  dried  blood  was  fed  after  reducing 
the  regular  feed  of  milk.  With  the  other  three  the  dried  blood  was  fed 
without  changing  the  supply  of  milk.  In  the  former  case  the  calves  re- 
covered from  the  scours  after  two  feeds;  in  the  latter  after  three  feeds.  With 
seventy  head  of  young  calves  under  experiment  at  the  Kansas  Station  dur- 
ing the  past  year,  there  has  not  been  a  single  case  of  scours  that  dried  blood 
has  failed  to  check. 

In  feeding  dried  blood,  a  teaspoonful  at  a  feed  is  a  great  plenty.  This 
should  be  continued  until  the  scours  disappear.  In  case  of  a  weak  calf,  the 
allowance  may  be  gradually  increased  to  a  tablespoonful  at  a  feed.  To 
prevent  the  dried  blood  from  settling  to  the  bottom  of  the  pail,  where  the 
calf  will  be  unable  to  get  it,  it  may  be  stirred  in  the  milk  while  the  calf  is 
drinking,  or  the  milk  and  blood  may  be  fed  immediately  after  being  thor- 
oughly mixed.  Since  dried  blood  is  such  a  cheap  and  effective  remedy,  it 
will  pay  any  one  who  raises  young  calves  by  hand  to  have  a  little  available 
whenever  a  calf  shows  signs  of  disorders  in  its  digestive  tract.  It  can  be 
obtained  from  any  of  the  large  packers.  When  ordering,  state  that  the 
blood  is  wanted  for  feeding  purposes. 

Dehorning  Young  Calves:  With  the  possible  exception  of  pure 
bloods  it  is  well  to  dehorn  the  calves  while  young,  preferably  when  three  or 
four  days  old.  As  soon  as  the  button  can  be  felt  beneath  the  skin  clip  off 
the  surrounding  hair;  then  take  a  stick  of  caustic  potash,  wrap  all  but  one 
end  with  paper,  to  protect  the  hand,  moisten  the  exposed  end  in  water  and 
rub  gently  over  the  button,  until  the  skin  becomes  slightly  raw  and  the  calf 
smarts  a  little  under  the  operation.  In  a  few  days  a  scab  will  form,  soon 
to  disappear,  leaving  the  animal  without  horns.     Usually  one  application 


MANAGEMENT  OF  YOUNG  DAIRY  STOCK.. 


59 


is  ample,  but,  should  the  horns  start  to  grow,  the  operation  can  be  repeated. 
This  is  by  far  the  easiest  and  most  humane  way  of  dehorning  cattle.  Care 
should  be  exercised  not  to  allow  any  of  the  dissolved  caustic  potash  to  run 
down  over  the  hair  and  injure  the  eyes  or  skin. 

Relieving  Calves  from  Flies:  During  the  hot  summer  months 
flies  are  a  constant  torment  to  young  calves.  For  two  seasons  the  Ento- 
mological Department  of  the  Kansas  Agricultural  College  has  been  experi- 
menting and  compounding  various  substances,  in  order  to  produce  an  ef- 
fective and  economical  mixture  which,  when  applied  to  the  surface  of  an 
animal,  would  ward  off  the  flies.     As  a  result  of  these  experiments,  they 


skim  milk  heifers  raised  for  the  dairy. 

Average  Weight,  564  Pounds  at  One  Year  Old. 

have  succeeded  in  producing  the  following  formula,  which  seems  to  answer 
the  purpose  reasonably  well:  Resin,  1^  pounds;  laundry  soap,  2  cakes; 
fish  oil,  ^  pint;  enough  water  to  make  three  gallons.  Dissolve  the  resin  in 
a  solution  of  soap  and  water;  add  the  fish  oil  and  the  rest  of  the  water. 
Apply  with  a  brush.  This  mixture  will  cost  from  seven  to  eight  cents  per 
gallon,  and  may  be  used  for  either  calves  or  cows.  One-half  pint  of  this 
mixture  is  considered  enough  for  one  application  for  a  cow;  a  calf,  of  course, 
would  require  considerably  less.  It  will  be  more  economical  to  apply  this 
only  to  the  parts  of  the  animal  not  reached  by  the  tail.     At  first  it  will 


60  THE  CREAMERY  PATRON's  HANDBOOK. 

probably  be  necessary  to  give  two  or  three  applications  per  week,  until  the 
outer  ends  of  the  hair  become  coated  with  the  resin.  After  that  retouch 
those  parts  where  the  resin  is  rubbed  off. 

MANAGEMENT  AFTER  WEANING. 

Feeding:  Skim  milk  can  be  profitably  fed  to  calves  until  they  are 
five  or  six  months  old,  and  when  milk  is  plenty  even  longer.  Weaning 
from  milk  should  be  done  by  gradually  reducing  the  allowance ;  at  least  one 
week  should  be  consumed  in  the  change.  If  pastures  containing  plenty  of 
feed  and  water  are  available  young  dairy  stock  could  ask  for  no  better 
quarters.  If  weaning  occurs  in  winter  they  should  be  supplied  with  plenty 
of  nutritious  rough  feed,  such  as  alfalfa,  red  clover,  cow-pea  hay  or  soy  bean 
hay.  These  can  be  supplemented  to  advantage  with  sorghum  hay,  corn 
stover,  Kafir-com  stover,  millet,  timothy,  orchard  grass  or  prairie  hay.  It 
is  verv'-  desirable  to  have  plenty  of  leguminous  crops,  like  the  first  four  men- 
tioned, to  furnish  plenty  of  protein  to  develop  bone  and  muscle.  Heifers 
intended  for  future  usefulness  in  the  dairy  need  very  little  or  no  grain  after 
weaiiing  until  they  drop  their  first  calves.  The  object  is  to  develop  large 
frames  and  large  paunches.  This  can  be  better  and  more  economically 
done  ^ith  roughness  than  with  grain.  In  the  winter  of  1900-01  a  small 
herd  of  grade  Guernsey  heifers  were  wintered  in  excellent  shape  on  alfalfa 
and  sorghum  without  grain. 

Shelter:  Under  conditions  existing  in  Kansas  a  shed  open  to  the 
south  is  ample  protection  for  young  dairy  stock.  Hardiness  is  one  of  the 
very  essential  points  to  develop  in  dairy  cattle.  This  cannot  be  done  where 
the  young  stock  are  kept  in  as  warm  and  close  quarters  as  is  usually  neces- 
sary for  the  milch  cow.  In  northern  climes  the  open  shed  may  not  be  suf- 
ficient but  the  object  should  be  to  come  as  close  to  it  as  the  climate  will 
permit. 

Inoculating  for  Black  Leg:  A  large  number  of  calves  are  lost  every 
year  from  black  leg.  Protective  inoculation  is  the  only  successful  way  of 
combating  this  disease.  Experiments  at  the  Kansas  Station  show  that 
the  death  rate  is  more  than  seven  times  as  great  before  as  after  inoculation. 
A  man  is  running  too  much  risk  in  allowing  his  heifers  to  go  uninoculated. 
If  the  reader  cannot  procure  vaccine  for  inoculation  from  his  own  Experi- 
ment Station  he  can  probably  get  it  of  the  United  States  Department  of 
Agriculture  or  from  some  commercial  manufacturers  advertised  in  the  stock 
and  dairy  papers. 

Breeding:  Dairy  heifers  are  nearly  always  stunted  and  frequently 
injured  more  or  less  for  life  if  they  are  bred  to  calve  before  they  are  two 
years  old.  If  the  heifer  was  a  spring  calf  it  would  be  better  to  breed  her 
to  calve  in  the  fall  following  her  second  birthday.  Fall  calving  is  profitable 
in  more  ways  than  one.  When  fresh,  a  cow  will  give  a  good  flow  of  milk 
even  on  dry  feed.  In  the  spring  the  stimulating  effect  of  the  green  grass 
will  keep  up  and  even  increase  the  flow.     A  cow  calving  in  the  spring  will 


MANAGEMENT    OF    YOUNG    DAIRY    STOCK. 


61 


usually  shrink  very  materially  in  her  milk  flow  when  changed  from  pasture 
to  dry  feed  in  the  fall.  Again  the  cow  calving  in  the  fall  produces  the  largest 
amount  of  butterfat  when  prices  are  the  highest.  A  fall  calf  will  usually 
fare  better  than  his  spring  sister.  The  farmer  has  more  time  to  give  it  the 
attention  that  it  needs,  flies  are  not  so  bad  and  in  the  spring  it  is  ready  to 
go  to  pasture.  Much  depends  in  getting  the  dairy  heifers  in  the  habit  of 
calving  at  the  time  of  year  when  they  will  bring  in  the  most  profit. 

General  Care:     The  yards,  sheds  and  barns  in  which  the  young  dairy 
stock  are  kept  should  be  so  situated  that  water  will  readily  drain  away,  that 


HALF  GUERNSEY  HEIFER. 

Raised  on  Skim  Milk. 

sunlight  will  find  an  abundant  entrance,  and  if  possible  so  that  cold  winds 
of  the  north  and  northwest  will  not  reach  them.  The  shed  or  barn  should 
be  well  bedded.  While  it  is  not  desirable  to  have  the  main  racks  for  hay 
under  the  shed  they  should  be  located  in  as  well  protected  spot  as  possible. 
Where  racks  are  constructed  to  prevent  the  cattle  from  wasting  it,  enough 
hay  may  be  hauled  in  at  one  time  to  last  several  days.  When  ice  forms  on 
the  drinking  water,  tank  heaters  are  very  desirable.  They  cost  but  little, 
require  only  a  small  amount  of  fuel  and  are  easily  cared  for.  These  heaters 
will  keep  ice  from  forming  in  the  severest  weather,  and  the  stock  will  drink 
much  more  water  with  evident  satisfaction. 


'*r/ie  great  high-road  of  human  welfare  lies  along 
the  old  highway  of  steadfast  well-doing;  and  they  who 
are  the  most  persistent,  and  work  in  the  true  spirit,  will 
invariably  be  the  most  successful.  Success  treads  on 
the  heels  of  every  right  effort."— Samuel  Smiles. 


ECONOMIC  FEEDING  AND  CARE  OF  DAIRY  COWS,  WITH 

INSTRUCTIONS    AND   EXAMPLES   OF    HOW 

TO  FORMULATE  DAIRY  RATIONS. 


BY    T.     Lr.     HAECKER,     PROFESSOR    OF     DAIRY     HUSBANDRY,    UNIVERSITY 

OF     MINNESOTA. 

St.  Anthony  Park,  Minn. 

American  literature  dealing  with  the  feeding  of  domestic  animals  is 
largely  based  upon  the  teachings  of  Dr.  Emil  V.  Wolff,  a  German  Scientist, 
who  nearly  half  a  century  ago,  published  the  results  of  his  investigations  as 
to  the  kind  and  amount  of  nutrients  needed  by  domestic  animals  in  mak- 
ing growth,  maintaining  the  body  and  returning  animal  products.  In 
his  feeding  standards  the  amount  of  organic  matter  and  disgestible  nutrients 
needed  by  various  animals  is  given  in  great  detail,  and  the  standard  daily 
ration  for  an  average  cow  in  milk,  basing  the  weight  at  1,000  pounds,  was 
fixed  at  24  pounds  of  organic  matter  and  of  digestible  nutrients,  2.5  pounds 
of  protein,  12.5  pounds  of  carbohydrates,  and  .4  of  a  pound  of  ether  extract 
or    what    is    commonly    termed    fat. 

In  the  application  of  this  standard  to  feeding  practice  it  has  gradually 
become  apparent  that  the  amount  of  protein  stated  in  the  formula  or  stand- 
ard, for  a  dairy  cow,  was  often  more  than  was  really  needed  by  one  weigh- 
ing 1,000  pounds. 

A  formal  deviation  from  Wolff's  standard  appeared  in  bulletin 
38,  of  the  Wisconsin  Experiment  Station,  by  Woll,  who  collected  data 
from  over  100  dairymen  and  submitted  a  proposed  American  standard 
ration  for  dairy  cows  based  upon  the  average  obtained  from  the  rations 
fed.  Atwater  and  Phelps  of  the  Connecticut  Station  made  a  special  study 
of  this  subject  during  several  winters  and  submitted  a  standard  which 
seemed  to  give  best  results  in  their  investigation.  Dr.  C.  Lehmann,  of 
the  Berlin  (Germany)  Agricultural  College,  modified  the  Wolff  standard 
according  to  the  quantity  of  milk  the  cow  gives.  The  wisdom  of  such  a 
standard  is  obvious,  for  a  cow  giving  a  large  flow  of  milk  requires  more 
nutriment,   other    things  being  equal,   than    one    giving    a    smaller    flow. 

63 


64  THE  CREAMERY  PATRON's  HANDBOOK. 

AMERICAN  AND   GERMAN   FEEDING    STANDARDS    FOR    DAIRY 

COWS. 


DIGESTIBLE    NUTRIENTS    PER   DAY    PER    1,000    POUNDS    LIVE    WEIGHT. 


Digestible  nutrients 

RATION. 

Dry 
matter. 

Pro- 
tein. 

Carbo- 
hy- 

Ether 
ex- 

Nutri- 
tive 
Ratio. 

drates. 

tract. 

Lbs. 

Lbs. 

Lbs. 

Lbs. 

Wolff    original    (German)  feeding 

ration 

24.0* 

2.5 

12.5 

.4 

1:5.4 

Woll  proposed  American  ration .  . 

24.5. . 

2.15 

13.27 

.74 

1:6.9 

Atwater    and    Phelps     proposed 

standard 

25.0* 

2.5 

12  to  13 

5  to  8 

1:5.6 

Wolff-Lehmann    modified  stand- 

ard:— 

I.     When   giving   11     lbs. 

25.0 

1.6 

10.0 

.3 

1:6.7 

of   milk  daily 

II.     When  giving  16^  lbs. 

27.0 

2.0 

11.0 

.4 

1:6.0 

of  milk  daily  ....;. 

III.     When   giving    22    lbs. 

29.0 

2.5 

13.0 

.5 

1:5.7 

of  milk  daily 

IV.     When  giving  27^  lbs. 

of  milk  daily 

32.0 

3.3 

13.0 

.8 

1:4.5 

Standard  maintenance 

ration 

18.0 

.7 

8.0 

.1 

1:11.8 

*Organic  matter. 

Upon  examining  the  table,  it  will  be  observed  that  there  is  a  general 
agreement  in  the  standards  submitted  except  that  Woll's  proposed  stand- 
ard contains  .35  of  a  pound  less  protein,  and  .34  of  a  pound  more  fat  or 
ether  extract  than  the  original  Wolff  standard.  The  Atwater-Phelps  pro- 
posed standard  varies  the  ether  extract  from  .5  to  .8  of  a  pound.  The  excess 
of  ether  extract  in  these  two  proposed  standards  is  doubtless  due  to  the 
fact  that  American  feed  stuffs  contain  a  larger  supply  of  this  nutrient. 
The  standard  proposed  by  Dr.  Lehmann  appears  to  have  been  merely  a 
mathematical,  deduction  based  upon  the  assumption  that,  for  example, 
a  cow  weighing  1,000  pounds  requires  .7  of  a  pound  of  digestible  protein 
daily  for  maintenance  of  the  body  and  .081+  of  a  pound  of  protein  for  each 
pound  of  milk  yielded;  for  1.60  pounds  protein  prescribed  for  a  cow  giving 
11  pounds  of  milk  daily,  less  .7,  the  amount  needed  for  maintaining  the 
body,  leaves  .9  of  a  pound  of  protein  available  for  the  production  of  11 
pounds  of  milk,  and  .9^11=. 081+.  Again,  if  a  cow  yielding  22  pounds 
of  milk  requires  2.5  pounds  of  digestible  protein  daily  and  she  requires 
.7  of  a  pound  for  maintenance  there  is  left  1.8  pounds  of  protein  available 


ECONOMIC  FEEDING  OF  DAIRY  COWS.  65 

for  milk  production,  and  1 .8-^22=. 081+,  the  amount  of  protein  required 
for  one  pound  of  milk  according  to  Dr.  Lehmann. 

During  the  winter  of  1894-5,  at  the  Minnesota  Station,  an  experiment 
was  made  with  dairy  cows,  comparing  various  feeding  stuffs,  during  which 
less  protein  was  fed  than  is  prescribed  in  the  various  feeding  standards, 
and  it  was  therefore  a  practical  test  as  to  whether  cows  required  as  much 
protein  as  the  standards  call  for.  All  feed  stuffs  used  were  subjected  to 
chemical  analysis,  every  ration  was  weighed  out  daily  to  each  cow,  and 
each  milking  was  weighed  and  tested  with  the  Babcock  milk  test.  It  may 
therefore  be  assumed  that  the  data  obtained  are  fairly  accurate. 

The  following  table  gives  the  daily  average  of  dry  matter  and  digest- 
ible nutrients  consumed  and  milk  yielded  and  average  per  cent,  butterfat  in 
each  cow's  milk  from  November  19,  1894,  to  February  10,  1895 — 84  days. 


COW. 


Dry 

matter, 


Digestible. 


Pro- 
tein. 


Carbo- 

hy- 
drates. 


Fat. 


Milk 
daily 

Lbs. 


Per 

cent 
fat. 


Pro- 
tein 
to  lib 
milk 


Betty 

Dora 

Beckley 

Tricksey 

Houston 

Sweet  Briar 

Olive 

Topsy 

Lou 

Quidee 

Lydia .' 

Countess 

Average 


20.53 
22.53 
20.08 
20.53 
23.23 
26.91 
20.08 
31.49 
26.22 
23.29 
28.34 
28.37 

24.30 


1.70 
1.87 
1.63 
1.70 
1.98 
2.25 
1.63 
2.64 
2.14 
1.90 
2.38 
2.39 

2. .01 


10.98 
12.08 
10.72 
10.98 
12.44 
14.50 
10.72 
16.92 
14.10 
12.42 
15.22 
15.28 

12.03 


.45 
.49 
.43 
.45 
.51 
.58 
.43 
.69 
.55 
.50 
.61 
.62 

.53 


10.03 
15.02 
13.44 
16.78 
25.00 
30.81 
27.26 
44.39 
38.01 
25.55 
32.02 
45.27 

26.96 


6.7 
6.3 
5.6 


4.1 


The  daily  consumption  of  dry  matter  ranged  from  20.08  pounds  to 
31.49,  and  averaged  24.30,  being  very  near  the  amount  fixed  in  the  stand- 
ards. The  amount  of  digestible  protein  provided  ranged  from  1.63  pounds 
to  2.64  pounds,  and  averaged  practically  2  pounds,  while  the  carbohy- 
drates and  ether  extract  varied  but  little  from  the  standard.  Since  the 
flow  of  milk  was  large  and  remarkably  uniform,  and  the  cows  were  ap- 
parently well  nourished,  it  may  be  assumed  that  the  nutrients  provided 
were  ample.  It  will  be  observed  that  none  of  the  cows-had  as  much  pro- 
tein in  proportion  to  milk  yielded  as  is  prescribed  in  Dr.  Lehmann 's 
modification  of  the  Wolff  standard,  except  Betty  and  Dora,  that  were  near 
the  close  of  their  period  of  lactation,  and  gave  milk  containing  over  6  per 
cent,  of  butterfat.     It  is  probable  that  these  cows  and  some  others  received 


66 


THE  CREAMERY  PATRON  S  HANDBOOK. 


more  protein  than  they  needed  for  the  work  they  were  doing,  but  of  this 
there  is  no  evidence.  The  average  amount  of  protein  consumed,  after 
deducting  .7  of  a  pound  for  maintenance  of  body,  for  each  pound  of  milk 
produced,  is  .05  of  a  pound.  This  offers  strong  evidence  that  cows  do  not 
need  as  much  protein  as  is  prescribed  in  the  feeding  standards.  Since 
this  experiment  ended  the  10th  of  February,  there  may  be  still  a  doubt 
as  to  whether  the  cows  could  maintain  a  normal  flow  of  milk  during  the 
remainder  of  the  winter  on  such  a  light  supply  of  protein.  Fortunately 
the  cows  were  started  on  another  experiment  the  11th  of  February,  com- 
paring timothy  with  prairie  hay,  which  covered  a  period  of  70  days  ending 
the  21st  of  April,  which  was  only  about  two  weeks  before  they  were  turned 
to  pasture.  The  following  table  gives  the  daily  consumption  of  nutrients 
and  yield  of  milk  of  each  cow: 


COW. 


Dry 

matter. 


Digestible. 


Pro- 
tein. 


Carbo- 

hy- 
drates. 


Fat. 


Milk 
daily 

Lbs. 


Per 

cent. 

fat 


Pro- 
tein 
to  1  lb. 
milk. 


Beckley. .  .  . 
Houston .  .  . 
Tricksey .  .  . 
Sweet  Briar. 
Reddy .... 

Belle 

Olive 

Topsy 

Lou 

Lydia 

Quidee  .... 
Countess  .  . 


21.19 
25.24 
19.61 
27.00 
20.94 
20.56 
21.15 
31.93 
27.00 
27.57 
22.73 
29.22 


Average 24 .  51 


1.68 
2.14 
1.56 
2.21 
1.69 
1.76 
1.67 
2.59 
2.21 
2.26 
1.85 
2.40 


2.00 


11.10 
13.35 
10.33 
14.21 
11.01 
10.89 
11.12 
16.79 
14.10 
14.49 
11.94 
15.50 


12.90 


.51 
.64 

.47 
.67 
.51 
.50 
.51 
.78 
.67 
.68 
.55 
.72 

.60 


13.17 
24.88 
15.73 
26.09 
14.49 
19.38 
21.20 
40.82 
31.46 
27.93 
25.81 
41.80 


5.59 
4.38 
5.34 
2.28 
5.21 


3.57 
3.49 
2.53 


.082 
.061 
.066 
.056 
.075 
.056 
.053 
.043 
.045 
.054 
.048 
.040 


25.23 


4.07 


048 


There  are  features  in  this  experiment  which  have  a  direct  bearing  on 
the  feeding  standards.  One  is  the  small  amount  of  protein  fed,  the  other 
is  the  large  and  uniform  flow  of  milk  during  the  winter.  There  was  only 
one  cow  that  received  as  much  protein  as  is  given  in  the  original  Wolff 
standard,  and  she  gave  during  the  second  period,  which  covered  70  days, 
an  average  daily  yield  of  40.82  pounds  of  milk  with  2.59  pounds  of  protein, 
while  the  Wolff-Lehmann  standard  prescribed  3.3  pounds  of  protein  for  a 
daily  yield  of  27.5  pounds  of  milk.  Countess  consumed  2.40  pounds  of 
protein  and  gave  41.80  pounds  of  milk  daily  and  after  deducting  the  amount 
of  protein  calculated  for  maintenance  of  the  body,  she  used  at  the  rate  of 
only  .04  of  a  pound  of  protein  to  a  pound  of  milk,  being  less  than  half  the 


ECONOMIC  FEEDING  OF  DAIRY  COWS. 


67 


amount  prescribed  in  the  above  standard,  and  the  whole  herd  required  only 
at  the  rate  of  .048  of  a  pound. 

Making  a  summary  of  the  results  of  the  two  periods  cited  we  have  the 
following: 


Dry 

matter. 

Digestible  nutrients 
daily. 

Milk. 

Pro- 
tein. 

Carbo- 

hy- 
drates. 

Ether 

ex- 
tract. 

daily 
Lbs. 

Daily  average  of  nutrients  consumed 
Period  I 

24.30 
24.51 

2.01 
2.00 

12.03 
12.90 

.53 
.60 

26  96 

"     II 

25  23 

Total 

48.81 

4.01 

24.93 

1.13 

52.19 

Average 

24.40 
13.00 

2.00 
.67 

12.46 
6.69 

.56 
.10 

26.09 

Needed  daily  for  body  maintenance 

Available  daily  for  milk  production  . 
Nutrients  to  1  lb.  of  milk 

11.40 
.44 

1.33 
.05 

5.77 
.22 

.46 
.017 

26.09 

From  this  we  learn  that  in  a  herd  where  the  daily  average  yield  of  milk 
ranges  from  10  to  43  pounds,  and  the  quality  of  the  milk  from  that  con- 
taining 2.45  per  cent,  of  butterfat  to  6.7  per  cent,  after  making  allowance 
for  food  of  maintenance,  at  the  rate  of  .7  of  a  pound  of  digestible  protein, 
7  pounds  of  digestible  carbohydrates  and  .1  of  a  pound  of  ether  extract, 
per  1,000  pounds  of  live  weight,  the  nutrients  used  to  a  pound  of  milk  test- 
ing 4  per  cent,  fat,  was  .05  of  a  pound  of  protein,  .22  of  a  pound  of  carbo- 
hydrates and  .017  of  a  pound  of  ether  extract  or  fat.  With  this  definite 
information  at  hand  it  becomes  an  easy  matter  for  the  feeder  to  calculate 
about  how  much  of  each  kind  of  nutrients  is  required  to  provide  for  a 
given  flow  of  milk   of  fairly   average   quality. 

Food  of  Support.  The  nutrients  an  animal  uses  in  rebuilding  the 
tissues  of  the  body  as  they  wear  out  day  by  day,  in  generating  heat  and 
providing  energy  to  carry  on  all  involuntary  movements  of  the  internal 
organs,  is  termed  the  food  of  support  or  maintenance.  The  amount  of 
food  an  animal  needs  for  this  purpose  depends  upon  its  size,  disposition 
and  environment. 

The  larger  the  animal,  other  things  being  equal,  the  more  food  is  needed 
for  maintenance,  though  not  quite  in  proportion  to  the  increase  in  weight. 
That  is,  a  small  animal  requires  relatively  more  food  for  this  purpose  than 
does  a  large  one.  An  animal  being  constitutionally  timid,  irritable,  or  dis- 
contented will  need  more  than  one  having  a  docile,  contented  disposition. 


68  THE  CREAMERY  PATRON's  HANDBOOK. 

One  in  uncomfortable  quarters  will  use  more  than  one  that  is  made  com- 
fortable. 

The  factors  generally  used  to  express  the  daily  needs  of  a  cow  weigh- 
ing 1,000  pounds,  for  food  of  support,  is  of  protein  .7  of  a  pound,  carbo- 
hydrates 8  pounds,  and  of  ether  extract  or  fat  .1  of  a  pound.  These  are 
used  by  the  author  with  the  exception  that,  of  carbohydrates,  only  7  pounds 
are  allowed  because  there  is  ample  proof  that  it  is  sufficient  and  more  than 
enough  for  this  purpose.  Especially  is  this  the  case  with  American  food 
stuffs  that  contain  fatty  matters  in  excess. 

PRACTICAL  FEEDING  vSUGGESTIONS. 

Compounding  Rations.  The  object  in  formulating  a  ration  is  to 
provide  sufficient  bulk  to  satisfy  the  appetite  and  feeding  capacity  and 
furnish  the  amount  of  each  nutrient  needed  for  the  work  a  cow  is  doing. 
If  the  ration  lacks  in  bulk  she  will  be  discontented;  if  it  contains  an  excess 
of  nutriment  needed  for  the  maintenance  of  the  body  and  milk  yielded,  a 
gradual  gain  in  weight  will  follow,  and  if  it  is  short  of  the  required  amount  of 
nutriment  there  will  be  a  decrease  in  the  flow  of  milk. 

Proportion  of  Roughage  to  Concentrates.  Since  it  is  highly  im- 
portant that  a  cow  should,  at  all  times,  have  enough  food  to  satisfy  the  ap- 
petite, the  proportion  of  coarse  feed  to  grain  must  be  adjusted  to  her  actual 
needs.  When  she  is  dry  or  yielding  a  small  mess  of  milk,  but  little  grain 
will  be  needed,  ^ay  from  2  to  4  pounds  daily  with  enough  coarse  feed  to 
satisfy  her.  If  she  is  doing  lust  mediuin  work,  one-third  of  the  nutrients 
should  be  provided  by  the  concentrates  and  two-thirds  by  the  roughage; 
when  in  full  flow  and  giving  a  large  yield,  about  half  the  nutrients  in  the 
ration  should  be  provided  by  the  concentrates.  If  it  is  the  aim  to  retain  a 
cow  in  the  dairy  during  her  natural  life,  this  proportion  should  be  main- 
tained; but  if  a  maximum  yield  for  only  a  few  years  is  desired,  two-thirds 
of  the  nutrients  may  be  provided  by  the  concentrates.  Such  methods  of 
feeding  may  be  practiced  with  advantage  where  cows  are  purchased  for 
the  purpose  of  using  them  one  or  two  years  in  a  dairy  and  then  replacing 
them  with  others  fresh  in  milk. 

Palatability.  In  formulating  a  ration  due  regard  should  be  had  to 
its  palatability.  A  cow  will  give  better  return  if  she  relishes  her  food.  It 
stimulates  the  appetite  and  aids  digestion.  To  this  end  forage  should  be 
cut  early  and  not  exposed  to  sunshine  any  longer  than  is  absolutely  ne- 
cessary. Dews  and  sunlight  in  alternation  will  bleach  forage,  reduce  its 
palatability  and  digestibility.  The  ration  should  be  composed  of  a  reason- 
able number  of  feed  stuffs,  since  a  mixture  is  relished  better  than  only  one 
kind  of  grain  or  roughage,  though  frequent  changes  in  a  ration  should  be 
avoided  since  this  causes  imperfect  digestion  and  assimilation.  So  adjust 
the  supply  of  food  that  the  ration  can  be  made  from  two  kinds  of  roughage 
and  several  varieties  of  grain  and  then  make  no  more  changes  during  the 
the  winter  than  is  necessary.  If  an  appetizing,  well  balanced,  fixed  ration 
can  be  fed  all  winter,  better  results  will  be  obtained  than  by  frequent  changes 


ECONOMIC  FEEDING  OF  DAIRY  COWS.  69 

in  the  composition  of  the  ration.  Succulent  feed  such  as  roots  and  silage 
is  greatly  relished  and  stimulates  the  appetite  and  the  flow  of  milk.  It 
also  aids  digestion  by  keeping  the  cow  in  better  physical  tone. 

Order  of  Feeding.  It  is  of  great  importance  that  strict  regularity 
should  be  observed  both  in  feeding  and  in  milking,  in  order  to  secure  the 
greatest  degree  of  contentment  in  the  herd.  If  cows  are  fed  at  stated  in- 
tervals they  will  not  be  worrying  for  food  until  the  time  for  feeding  arrives, 
and  if  it  is  then  given  to  them  in  proper  quantity  they  will  eat  it  and  then 
lie  down,  chew  the  cud,  and  sleep  or  rest  contentedly  until  the  time  for  an- 
other meal.  First  give  the  grain  mixture,  and  milk  while  they  are  eating 
it.  This  routine  is  recommended  because  with  some  cows  the  milk  comes 
more  freely  while  they  are  eating  that  portion  of  their  ration  which  has 
the  most  relish.  Cured  roughage  should  be  fed  after  milking  because  it 
fills  the  air  in  the  barn  or  stable  with  dust.  Succulent  food,  like  silage  and 
roots,  should  also  be  fed  after  milking  because  of  the  odor  that  it  gives  out. 
Feeding  twice  a  day  will  bring  better  returns  than  more  frequent  and  waste- 
ful feeding.  Give  half  the  concentrates  and  half  the  roughage  in  the  morn- 
ing and  half  in  the  evening.  Cows  will  soon  become  accustomed  to  this 
routine.  In  the  winter  they  should  be  allowed  to  spend  the  day  in  the  stall, 
and  for  two  or  three  hours  during  mid-day  they  should  not  be  disturbed. 
Turning  them  out  into  a  yard  or  giving  them  access  to  a  straw  stack  or 
field  of  corn  stalks  will  cause  them  to  shrink  in  milk  no  matter  how  much 
or  how  well  they  may  be  fed  in  the  morning  and  evening.  No  more  food 
should  be  given  than  they  will  eat  up  clean.  The  mangers  should  be 
absolutely  clean  and  free  from  any  food  during  the  day  and  night. 
FORMULATING  RATIONS. 

Having  the  table  showing  the  dry  matter  and  the  digestible  nutrients 
in  100  pounds  of  American  feed  stuffs  given  by  Professor  Henry  in  a  pre- 
ceding chapter,  the  feeding  standards  and  the  modifications  suggested  in 
the  feeding  experiment  reviewed,  and  the  general  suggestions  offered  in 
regard  to  feeding  practice,  we  are  prepared  to  take  up  the  details  in  formu- 
lating rations  adapted  to  the  work  a  cow  is  expected  to  do. 

As  an  example,  let  us  assume  that  we  are  to  prepare  a  ration  for  a  cow 
weighing  1,000  pounds  and  giving  10  pounds  of  milk  daily,  and  that  we 
have  on  hand  clover  hay,  fodder  corn,  com  and  barley.  The  first  question 
that  presents  itself  is  how  much  of  each  of  the  three  nutrients  must  be  pro- 
vided for  the  production  of  tlie  milk  and  maintenance  of  the  body.  It  has 
been  shown  that  cows  use  .05  of  a  pound  of  protein  to  a  pound  of  average 

milk.  , Digestible , 

Carbo- 
Protein  hydrates     Fat 

For  1  pound  of  milk 05        .22      .017 

For  10  pounds  of  milk 50     2.20      .17 

For  food  of  maintenance 70     7 .  00      .10 

Nutrients  needed  in  the  ration 1 .20     9 .20      .27 


70  THE  CREAMERY  PATRON's  HANDBOOK. 

Thus  we  find  that  the  ration  should  contain  of  digestible  nutrients,  1,20 
of  protein,  9.20  pounds  of  carbohydrates  and  .27  of  a  pound  of  ether  ex- 
tract or  fat.  Since  the  cow  is  doing  light  work  the  larger  portion  of  the 
nutrients  should  be  provided  in  the  roughage.  We  therefore  use  10  pounds 
of  red  clover  hay.  The  table  given  by  Prof.  Henry  tells  us  that  in  100 
pounds  of  hay,  there  are  6.8  pounds  of  digestible  protein.  Dividing  this  by 
100  we  find  .068  of  a  pound  of  protein  in  1  pound  of  hay,  and  multiplying 
this  by  10,  the  number  of  pounds  to  be  fed  daily,  we  have  .68  of  a  pound 
protein.  In  100  pounds  of  the  hay  there  are  35.8  pounds  of  carbohydrates, 
in  1  pound  .358,  and  in  the  10  pounds  3.58  pounds.  Making  similar  cal- 
culations with  the  ether  extract  in  100  pounds  of  the  hay,  we  find  that  in 
the  10  pounds  there  is  .17  of  a  pound.  We  next  take  the  10  pounds  of 
fodder  corn.  W^e  see  by  the  table  that  a  hundred  pounds  contains,  of  pro- 
tein 2.5;  of  carbohydrates  34.6,  and  of  fat  1.2;  and  by  a  similar  calculation 
we  find  that  in  the  10  pounds  of  fodder  com  there  are  nutrients  as  follows: 
protein  .25,  carbohydrates  3.46,  ether  extract  .12.  In  making  these  cal- 
culations we  have  also  discovered  that  in  dividing  the  number  giving  the 
nutrients  in  a  hundred  pounds  of  any  feed  by  100,  is  simply  removing  the 
decimal  two  points  to  the  left,  and  that  it  can  then  be  multiplied  by  the 
number  of  pounds  to  be  used  in  the  ration.  As  an  illustration:  we  choose 
to  use  2  pounds  of  ground  corn  meal  in  the  ration.  From  the  table  we  find 
that  in  100  pounds  of  corn  there  are  7.9  pounds  of  protein  or  .079  in  1  pound, 
and  .158  in  the  2  pounds,  and  in  the  same  way  the  other  nutrients  are  found. 
Not  desiring  to  buy  any  mill  feed  unless  it  is  necessary,  2  pounds  of  barley 
meal  are  added  to  the  ration.  No  attention  has  been  paid  to  the  dry  matter 
in  the  ration  because  this  point  is  always  adjusted  if  the  suggestions  in  re- 
gard to  methods  of  feeding  are  observed.  At  first  it  seems  as  though  for- 
mulating rations  were  a  complicated  matter,  but  such  is  really  not  the  case. 
By  a  little  practice  one  soon  finds  it  simple  and  becomes  familiar  with  the 
composition  of  all  ordinary  feed  stuffs.  Tabulating  the  data  obtained 
we  have  the  following  formula: 

, Digestible s 

Lbs.    Pro.    C.-H.      Fat 

Clover  hay 10        .68     3.58        .17 

Fodder  Corn 10        .25     3.46        .12 

Com 2        .16     1.33        .08 

Barley 2        .17     1.31        .04 

1.26  9.68  .41 
This  ration  provides  all  the  nutrients  a  little  in  excess  of  the  cow's 
needs  for  a  daily  yield  of  10  pounds  of  milk,  if  she  is  kept  quiet,  and  in  com- 
fortable quarters;  but  if  she  were  allowed  to  roam  over  fields,  exposed  to 
extreme  cold  or  raw  strong  wind  or  cold  rains,  she  might  need  nearly  all  the 
nutrients  in  the  ration  for  food  of  support. 

Now  let  us  suppose  that  there  are  a  number  of  cows  to  be  fed  and  that 
some  are  giving  15  pounds  of  milk  daily,  others  20  or  possibly  as  high  as 


ECONOMIC  FEEDING  OF  DAIRY  COWS.  71 

40  pounds.  To  adjust  the  ration  to  the  varying  needs  of  cows  is  where 
we  encounter  difficulties  under  the  feeding  standards.  One  tells  us  that 
we  should  feed  2.5  pounds  of  protein  daily,  another  proposes  2.15,  another 
tells  us  to  feed  1.6  of  a  pound  of  protein  when  a  cow  yields  11  pounds  of 
milk,  2  pounds  when  yielding  16.5  pounds  of  milk;  but  whaf  should  be  fed 
for  intermediate  yields  is  not  stated.  Just  at  the  critical  point  where  a 
feeder  needs  some  definite  guide  he  is  left  to  shift  for  himself.  If  it  is  per- 
missible to  state  that  a  cow  requires  1.6  pounds  of  protein  when  jdelding 
11  pounds  of  milk  daily,  the  license  will  apply  to  factors  applicable  to  any 
yield  of  fairly  similar  milk.  Having  found  the  nutrients  required  for 
a  pound  of  milk  and  the  maintenance  of  the  body,  rations  can  readily  be 
adjusted,  approximately  to  the  needs  of  each  animal. 

Having  found  a  ration  adapted  to  a  cow  yielding  10  pounds  of  milk, 
let  us  adjust  it  to  a  cow  yielding  15  pounds.  Taking  the  footings  of  the 
first  ration  we  must  select  some  food  stuff  or  some  mixture  that  will  pro- 
vide five  times  the  nutrients  required  for  one  pound  of  milk,  or,  pro.  .25, 
C.  H.  1.10,  fat  .09.  By  trial  it  is  found  that  1  pound  each  of  bran  and 
shorts  or  bran  and  middlings  will  answer.  Turning  again  to  the  table 
giving  the  composition  of  feeding  stuffs,  we  find  that  a  pound  of  bran  con- 
tains .129  of  a  pound  of  protein,  .40  of  carbohydrates  and  .03  of  fat,  and 
that  1  pound  of  shorts  contains  .122  of  protein,  .50  of  carbohydrates  and 
.04  of  fat.     Adding  this  to  the  ration  we  have  the  following: 

, Digestible— — x 

Lbs.    Pro.       C.-H.      Fat 

Ration  for  10  pounds  of  milk 1 .26         9 .68       .41 

Bran 1        .129  .40       .03 

Shorts 1        .122  .50       .04 

Ration  for  15  pounds  of  milk 1.51       10 .  58       .48 

In  like  manner  the  ration  can  be  adjusted  to  any  yield  of  milk  by  add- 
ing at  the  rate  of  two  pounds  of  the  mixture  to  each  additional  5  pounds 
of  milk  yielded.  In  general  feeding  practice,  one  and  a  quarter  pounds 
of  the  grain  mixture  to  three  pounds  of  milk  yielded  will  bring  satisfactory 
results. 

If  the  roughage  in  the  ration  will  approximately  provide  the  nutrients 
needed  for  food  of  maintenance,  then  the  grain  mixture  may  be  so  pro- 
portioned that  2  pounds  of  it  will  contain  the  nutriment  needed  for  5  poxmds 
of  milk. 

/ Digestible v 

Food.  Lbs.  Pro.     C.-H.       Fat 

Corn  Stover 12        .20       3 .89        .08 

Clover  Hay 8       .54       2.86       .14 

Roughage 20       .74       6.75       .22 

Grain  Mixture 8     1.03       4.48        .34 

1.77     11.23        .56 

The  roughage  and  8  pounds  of  the  grain  mixture  will  answer  for  a  cow 


72  THE  CREAMERY  PATRON's  HANDBOOK. 

giving  20  pounds  of  milk  daily.  For  a  daily  yield  of  30  pounds  of  milk 
12  pounds  of  meal  would  be  required. 

Cows  giving  a  large  yield  of  milk  should  always  be  provided  with  roots 
of  some  kind,  or  silage,  since  it  aids  digestion  and  keeps  them  in  good  phy- 
sical tone.  Fresh  cows  should  always  receive  a  liberal  supply  of  protein 
to  afford  them  an  opportunity  to  increase  in  the  flow  of  milk.  When 
more  protein  is  fed  than  is  actually  needed,  it  may  stimulate  the  lacteal 
functions  to  a  larger  flow  at  each  successive  lactation,  so  while  no  direct 
benefit  may  be  noticed  during  the  first  lactation,  beneficial  results  may 
become  manifest  in  succeeding  lactations.  The  young  cow  also  needs  a 
surplus  of  protein  with  which  to  mature  the  body  and  give  nourishment 
to  the  calf  she  carries.  So  in  compounding  a  ration,  due  consideration 
should  be   given   to  these   requirements. 

It  is  not  considered  necessary  to  formulate  a  large  number  of  rations, 
for  the  aim  of  this  portion  of  the  manual  is  simply  to  show  how  much  nutri- 
ment is  required  for  milk  production,  in  what  proportion  nutrients  should 
be  combined,  how  to  make  the  proper  balance  between  concentrates  and 
roughage  for  the  work  a  cow  is  doing,  and  how  to  feed  and  care  for  the  cow 
to  secure  the  maximum  yield  at  a  minimum  cost. 

In  our  first  example,  which  was  given  to  show  the  methods  of  calcu- 
lating rations,  we  incidentally  found  that  with  clover  hay  as  a  roughage  it 
was  not  necessary  to  resort  to  mill  products  containing  a  high  per  cent. 
of  protein  to  maintain  the  proper  balance  between  protein  and  carbohy- 
drates. 

As  an  illustration  of  this,  a  ration  will  be  made  with  alfalfa  hay  and 

farm  grains.  Digestible—-, 

Food.  Lbs.   Pro.       C.-H.       Fat 

Alfalfa 10     1.10       3.96        .12 

Stover 10        .17       3.24        .07 

Corn 4        .32       2.67        .17 

Barley 4        .35       2.62        .06 

1.94      12.49        .42 

In  the  ration  preceding  this  it  required  8  pounds  of  the  mixed  meal 
for  a  daily  yield  of  20  pounds  of  milk  and  in  this  ration  with  8  pounds  of 
corn  and  barley  sufficient  nutrients  are  found  for  a  cow  giving  25  pounds 
of  milk  daily.  If  wheat  is  fed  in  place  of  corn  and  barley  the  ration  will 
contain  2.11  pounds  of  protein  and  12.73  pounds  of  carbohydrates,  being 
almost  an  ideal  ration  so  far  as  composition  is  concerned;  but  only  one  kind 
of  grain  in  a  ration  is  not  relished  as  well  as  when  a  variety  is  fed.  There 
are  many  localities  in  our  country  where  corn  does  not  do  well  but  where 
barley  is  a  good  crop.  In  such  localities  a  ration  composed  of  alfalfa  and 
ground  barley  will  be  found  quite  satisfactory.  A  little  bran  and  shorts 
might  be  added  if  available. 

Farmers  in  northern  latitudes  are  beginning  to  learn  that  by  raising 
more  protein,  feed  bills  are  reduced.     In    localities   where   there  is  much 


ECONOMIC  FEEDING  OF  DAIRY  COWS.  73 

moisture  in  the  air,  as  is  the  case  near  the  great  lakes  and  sea  coast,  peas 
can  be  grown  to  good  advantage,  both  for  roughage  and  for  pea  meal,  which 
is  a  most  excellent  milk  feed.  But  it  must  be  admitted  that  the  average 
market  price  of  peas  makes  it  expensive  feed,  and  that  as  a  rule  if  they  are 
sold  the  money  will  buy  more  protein  in  bran,  gluten  meal  and  oil  meal, 
than  there  is  in  the  peas.  In  the  interior,  where  the  atmosphere  is  com- 
paratively dry  and  the  temperature  is  high,  the  cow  pea  and  soyabean  are 
rapidly  coming  into  favor.  The  hay  from  these  plants  is  fairly  relished 
by  cattle  and  the  bean  and  pea  meal  are  excellent  concentrates  for  dairy 
cows.     With   cow   pea   or   soy   bean   hay,   farm   grains   can   also   be   used 

as  concentrates.  _..       , .,  , 

, Digestible v 

Food.                                                                           Lbs.  Pro.  C.-H.  Fat 

Cow  pea  hay 10  1.08       3.82  II 

Corn  Stover 10  .17       3.24  07 

Corn  and  Barley 8  .67       5 .  29  23 

1.92     12.35        .41 

This  ration  is  about  equal  to  the  preceding  in  which  alfalfa  was  used. 
Soy  bean  in  composition  is  similar  to  the  cow  pea  except  that  it  contains 
a  trifle  less  protein  and  considerable  more  fat. 

Having  briefly  considered  rations  containing  a  legume  for  roughage 
let  us  now  substitute  the  most  common  hay — timothy.  We  will  use  the 
same  amount  of  roughage  so  their  comparative  merits  will  be  more  apparent. 

, Digestible ^ 

Food.  Lbs.     Pro.    C.-H.       Fat 

Timothy 10        .28     4.34        .14 

Stover 10        .17     3.24        .07 

.45  7.58  .21 
In  the  alfalfa  and  stover  there  were  1.27  pounds  of  protein,  while  the 
timothy  and  stover  contain  only  .45  of  a  pound  and  7.58  of  carbohydrates. 
From  this  we  learn  that  the  8  pounds  of  meal  that  are  to  be  fed  in  this  ration 
must  contain  about  1.5  pounds  of  protein  or  nearly  20  per  cent,  of  that 
important  nutrient.  We  also  notice  that  only  about  4.75  pounds  of  carbo- 
hydrates are  to  be  added.  That  the  8  pounds  of  meal  is  to  contain  about 
6.50  pounds  of  nutrients.  If  we  use  corn  and  barley  the  ration  will  fall 
far  short  of  protein  and  have  an  excess  of  carbohydrates.  If  bran  and 
oats  are  used  the  ration  will  be  short  both  in  protein  and  carbohydrates, 
because  both  of  these  feed  stuffs  contain  a  small  percentage  of  disgestible 
nutrients.  In  order  to  meet  the  proper  balance  between  the  protein  and 
carbohydrates,  we  must  use  concentrates  containing  a  large  percentage  of 
digestible  matter,  and  one  must  contain  a  large  percentage  of  protein  and 
the  other  a  high  percentage  of  carbohydrates.  The  person  experienced 
in  formulating  rations  at  once  looks  to  com  and  its  by-products  to  meet 
this  requirement,  for  he  knows  that  corn  meal  contains  a  high  per  cent, 
of  carbohydrates    and  that  eluten  meal  and  gluten  feed,  a  by-product  of 


74  THE  CREAMERY  PATRON's  HANDBOOK. 

com,  contain  a  very  high  per. cent,  of  protein,  and  that  both  contain  a  high 
per  cent,  of  digestible  matter.  If  we  add  2  pounds  of  corn  and  6  pounds 
of  gluten  feed  we  find  that  the  ration  will  contain  more  protein  and  less 
carbohydrates  than  is  needed  for  a  daily  yield  of  25  pounds  of  milk;  and 
if  3  pounds  of  corn  and  5  of  gluten  feed  are  fed  there  will  be  a  shortage  in 
protein  and  an  excess  of  carbohydrates.  So  the  proper  balance  is  between 
these  two.  We  conclude,  therefore,  to  try  2.5  of  corn  and  5.5  of  gluten 
meal.  Now  this  presents  a  new  phase  of  our  work,  and  we  therefore  go 
into  the  details  in  making  the  calculations.  One  pound  of  corn  meal 
contains  .079  of  protein,  .667  of  carbohydrates  and  .043  of  fat,  and  multi- 
plying these  several  numbers  by  2.5  we  get  as  a  product  .1975  of  protein, 
1.667  of  carbohydrates  and  .1075  of  fat.  In  one  pound  of  gluten  feed  there 
are  of  protein  .233,  of  carbohydrates  .507,  and  of  fat  .027,  and  multi- 
plying these  numbers  by  5.5  we  get  as  a  product  1.2815  protein,  2.788  of 
carbohydrates  and  .1488  of  fat.  By  adding  the  two  products  to  the  nu- 
trients in  the  timothy  and  stover  we  have  the  following  ration: 

, Dige  stible s 

Food.  Lbs.      Pro.     C.-H.      Fat 

Roughage 20.  .45       7.58       .21 

Corn 2.5        .20       1.67        .11 

Gluten  Feed 5.5     1.28       2.79       .15 

1.93     12.04        .47 

While  the  ration  is  a  trifle    short  in  carbohydrates  for  a  daily  yield 

of  25  pounds  of  milk,  this  can  easily  be  made  good  by  bedding  with  bright 

straw.     Even  well  fed  cows  will  eat  some  of  the  litter,  especially  if  they  can 

reach  over  into   an   adjoining  stall   for  it. 

With  prairie  hay,  marsh  hay  and  the  com  plant  as  roughage,  it  is  neces- 
sary to  make  up  the  concentrates  from  half  to  two-thirds  of  such  mill  pro- 
ducts as  gluten  feed,  oil  meal,  gluten  meal  and  cotton  seed  meal,  if  a  large 
flow  of  milk  is  to  be  maintained.  For  a  medium  flow,  bran,  shorts,  mid- 
dlings, dry  brewers'  grains,  oat  feed  and  cotton  seed  will  answer.  Farmers, 
a3  a  rule,  do  not  take  kindly  to  buying  mill  feed,  and  prefer  to  feed  such 
hay  as  timothy,  prairie  or  marsh  with  corn  and  oats,  or  corn  and  bran  for 
the  concentrates.  Let  us  see  what  these  feeds  will  provide  for.  An  average 
cow  can  take  about  i8  pounds  of  hay  and  8  pounds  of  grain. 

. Digestible ^ 

Food.  Lbs.     Pro.     C.-H.        Fat 

Timothy 18        .50       7.81        .25 

Corn 3        .24       2.00        .13 

Oats 5        .46       2.37        .21 

1.20     12.18        .59 

This  ration  will  be  good  for  about  ten  pounds  of  milk.     This  method 

of  feeding  largely  accounts  for  the  fact  that  the  average  cow  yields  only 

from  125  to  150  pounds  of  butter  a  year.     There  is  much  said  about  farmers 


r 


ECONOMIC  FEEDING  OP  DAIRY  COWS.  75 

getting  better  cows.  What  benefit  would  the  milk  producer  get  by- 
investing  in  better  cows  when  such  feeding  methods  are  almost  universal. 
Farmers  should  first  learn  how  to  get  all  that  a  common  cow  is  capable  of 
producing  before  employing  the  dairy  bred  cow.  As  a  matter  of  fact,  the 
average  cow  is  a  better  dairy  animal  than  the  average  man  is  a  dairyman. 
At  any  time  5  pounds  of  oats  can  be  exchanged  for  as  many  pounds  of  bran, 
let   us   substitute   bran   for  oats. 

/ Digestible x 

Food.  Lbs.     Pro.      C.-H.      Fat 

Hay 18       .50       7.81        .25 

Corn 3        .24       2.00        .13 

Bran 5       .65       2.00        .17 

1.39     11.81        .55 

By  making  this  change  we  have  a  ration  that  is  good  for  about  40  per 
cent,  more  milk,  and  by  adding  one  pound  of  such  feeds  as  oil  meal,  gluten 
meal  or  cotton  seed  meal  the  milk  value  of  the  ration  would  be  about  doubled. 
It  is  not  claimed  that  if  a  cow  has  been  giving  only  ten  pounds  of  milk  with 
the  former  ration  she  will  give  twice  as  much  by  feeding  the  latter;  cows 
do  not  respond  to  feed  in  that  way.  But  the  information  we  give  is  that 
1.20  pounds  of  protein  daily  will  maintain  a  flow  of  ten  pounds  of  milk, 
while  1.69  pounds  of  protein  is  good  for  19  pounds.  Comparisons  have 
been  made  with  bran  and  oats  where  both  rations  contained  more  protein 
than  was  actually  needed  for  the  milk  yielded,  and  in  such  trials  there  was 
a  slight  yield  in  favor  of  the  oats,  probably  due  to  the  stimulating  property 
in  oats  and  its  larger  per  cent,  of  digestible  matter. 

When  cows  are  doing  full  work  in  the  dairy,  more  grain  is  needed  than 
has  been  given  in  the  rations.  A  cow  yielding  about  24  pounds  of  5  per 
cent,  milk  would  need  one  containing  nutrients  as  follows: 

, Digestible x 

Food.                                                                             Lbs.  Pro.  C.-H.  Fat 

Prairie  Hay 12  .35  4.98  .14 

Corn 6  .47  4.00  .26 

Bran 5  .65  2.00  .17 

Oil  Meal 1  .29  .33  .07 

Mangels 24  .26  1 .29  .02 

2.02     12.60       .66 

We  have  received  the  best  results  from  rations  made  in  about  the  pro- 
portions given.  Dairy  bred  cows  coming  fresh  in  the  fall,  comfortably 
housed,  a  little  daily  outing,  regularly  fed  and  milked,  should  average  360 
pounds  of  butter  for  the  year. 

For  a  little  heavier  work,  it  would  be  better  to  reduce  the  com  and 
feed  proportionally  more  bran. 


76  THE  CREAMERY  PATRON's  HANDBOOK. 

. Digestible s 

Food.                                                                             Lbs.  Pro.  C.-H.  Fat 

Wild  Hay 14  .40  5.81  .17 

Corn 2  .16  1.33  .09 

Barley 2  .17  1.31  .03 

Bran 10  1.29  4.01  .34 

Roots 28  .31  1.51  .03 

2.33     13.97        .66 

This  ration  is  especially  adapted  for  steady,  heavy  work.  A  cow  can 
take  such  a  ration  all  winter  without  any  material  shrinkage  in  milk  or 
gain  in  weight,  if  she  is  properly  cared  for  in  other  respects.  A  cow  re- 
ceiving such  a  ration  and  doing  corresponding  work  when  fresh,  may  be  so 
mismanaged  that  she  will  be  a  stripper  by  spring  and  have  added  200  pounds 
to  her  weight.  It  is  good  for  an  average  daily  yield  of  40  pounds  2.5  per 
cent,  milk,  37  pounds  3.5  per  cent,  milk  or  30  pounds  of  4.5  per  cent.  milk. 

Another  ration  that  has  given  very  good  and  steady  yield  is  the  fol- 
lowing: 

. Digestible ^ 

Food.  Lbs.    Pro.       C.-H.       Fat 

Wild  hay 8        .23       3.32        .10 

Corn  Silage 20        .18       2.26        .14 

Bran 6        .77       2.41        .20 

Barley  .  . 4        .35       2 .  62        .06 

Oats 3        .28       1.42        .13 

Oil  Meal 1        .29  .33        .07 

2.10     12.36        .70 

During  the  winter  1895-6,  the  Minnesota  Station  herd  received  this 
ration,  and  during  that  year  the  cows  that  were  also  in  the  feeding  experi- 
ment reviewed  in  this  article,  yielded  363  pounds  of  butter  during  that  lacta- 
tion year,  while  the  year  following  they  gave  360.44  pounds  of  butter, 
on  the  average,  with  a  daily  supply  of  2.59  pounds  of  protein. 

Since  gluten  feed  and  gluten  meal  are  rapidly  coming  into  favor  among 
our  most  progressive  dairymen,  4  pounds  of  gluten  feed  will  be  substituted 
for  the  6  pounds  of  bran  and  the  1  pound  of  oil  meal  in  the  following  ration: 

. Digestible v 

Food.                                                                             Lbs.  Pro.  C.-H.  Fat 

Wildhav 10  .35  4.98  .14 

Corn  Silage 30  .27  3.39  .21 

Barley 4  .35  2.62  .06 

Oats 3  .28  1.42  .13 

Gluten  Feed 4  .93  2.03  .11 

2.18     14.44        .65 

By  making  this  change  and  increasing  the  roughage,  we  get  a  ration 
that  will  answer  for  a  larger  flow  of  milk  and  make  a  material  reduction 


, 

Digestible 

Pro. 

C. 

-H. 

Fat 

.35 

4 

.98 

.14 

.27 

3 

.39 

.21 

.35 

2 

.62 

.06 

1.40 

3 

.04 

.16 

ECONOMIC  FEEDING  OF  DAIRY  COWS.  77 

in  cost.  In  feeding  this  ration  we  should  consider  it  advisable  to  change 
the  proportion  of  grain  to  roughage,  because  with  it  cows  would  be  apt 
to  convert  feed  into  gain  in  body  weight,  if  14  pounds  of  grain  were  fed. 
The  gluten  meal  and  gluten  feed  should  always  be  fed  with  either  barley, 
oats  or  bran,,  because  the  former  are  short  in  ash.  The  ration  will  answer 
for  a  daily  yield  of  30  pounds  of  milk.  The  oats  may  be  eliminated  be- 
cause it  is  about  the  most  expensive  feed,  and  the  gluten  feed  increased 
to  6  pounds. 

Food.  Lbs. 

Wild  hay 10 

Corn  Silage 30 

Barley 4 

Gluten  feed .' 6 

2.37     14.03        .57 

By  making  the  change  we  get  a  ration  adapted  to  a  daily  yield  of  33 
pounds  of  milk  and  at  a  reduction  in  cost.  Barley  is  also  generally  dearer 
than  bran,  and  most  dairymen  can  get  bran,  so  we  will  give  a  formula  with 
bran  and  gluten  feed. 

Food.  Lbs. 

Wild  hay 10 

Corn  Silage 10 

Bran 5 

Gluten  feed .   5 

2.44     12.91        .66 

This  is  an  ideal  ration  since  it  is  composed  of  feed  stuffs  that  can  be 
secured  by  nearly  every  dairyman  in  the  land,  is  cheap,  contains  all  the 
nutrients  in  about  the  right  proportion  both  for  milk  giving  and  growing 
the  foetus.  Cows  can  be  fed  all  winter  and  all  their  lifetime  to  their  full 
limit  without  danger  of  fattening,  contracting  garget,  getting  foundered 
or  shortening  their  time  of  usefulness.  It  is  good  for  a  daily  yield  of  milk 
from  25  to  50  pounds,  according  to  quality  of  milk  and  size  of  cow.  The 
hay  may  be  any  kind  of  prairie,  or  marsh,  timothy,  red  top,  barley,  oats, 
millet  or  sorghum.  The  silage  may  be  either  corn,  kaffir  com  or  sorghum. 
In  place  of  the  wild  hay,  fodder  com  may  be  used,  by  increasing  it  to  15 
pounds.  The  different  feed  stuffs  should,  however,  be  given  very  nearly 
in  the  proportions  stated.  When  hay  is  fed  give  one  part  hay,  one 
part  grain  and  three  parts  silage.  One  cow  may  need  hay,  8  pounds,  silage 
24,  grain  8.  Another  may  require  16  pounds  hay,  48  pounds  of  silage 
and  16  pounds  of  grain.  It  is  by  such  methodical  feeding  that  cows  re- 
turn, in  dairy  products  from  two  to  three  times  the  cost  of  the  feed. 

If  it  is  desired  to  furnish  a  ration  which  will  contain  more  farm  grains 


, 

Digestible- 

Pro. 

C. 

-H. 

Fat 

.35 

4 

.98 

.14 

.27 

3 

.39 

.21 

.65 

2 

.00 

.17 

1.17 

2 

.54 

.14 

78  THE  CREAMERY  PATROn's  HANDBOOK. 

and  at  the  same  time  be  adapted  for  a  still  larger  yield  of  milk,  the  ration 
may  be  formed  as  follows: 

/ Digestible n 

Food.  Lbs.      Pro.     C.-H        Fat 

Roughage 40        .62       8.37        .35 

Corn 3        .24       2.00        .13 

Barley 3        .17        1.31        .03 

Gluten  meal 5     1.61       2 .  06        .13 

2.64  13.74  .64 
This  ration  furnishes  ample  nutriment  for  from  35  to  45  pounds  of 
milk  daily,  and  it  can  be  readily  adjusted  to  any  yield,  since  one  pound  of 
the  grain  mixture  contains  enough  protein  for  4  pounds  of  milk,  but  it 
should  be  observed  that  of  carbohydrates  it  has  only  enough  for  two  pounds 
of  milk. 

It  is  not  considered  necessary  to  further  illustrate  how  rations  may  be 
made  from  the  many  feed  stuffs  that  have  not  been  used  in  the  formulae 
submitted,  since  the  chief  object  was  to  show  the  nutrients  required  for 
milk  production  and  how  to  combine  food  stuffs  so  the  ration  will  furnish 
the  cow  the  material  she  needs  in  milk  making  and  not  lumber  up  the  diges- 
tive tract  with  things  she  has  no  use  for. 

For  the  convenience  of  feeders  in  determining  the  nutrients  needed  for 
the  production  of  a  given  daily  yield  of  milk  testing  about  4  per  cent, 
butter  fat,  the  following  table  is  submitted: 

FEEDERS  GUIDE  FOR  RATIONS. 

Co-efficients  for  food  of  maintenance  per  hundredweight  of  cow  and 
for  one  pound  of  milk  of  average  quality ;  also  digestible  nutrients  required 
for  a  given  number  of  pounds  of  milk. 

, Digestible , 

Pro.      C.-H.        Fat 
For  food  of  maintenance  per  cwt.  of  cow 07  .7  .01 

Nutrients  for  one  pound  of  milk 05  .22        .017 

For  10  pounds  of  milk  .  .  ,.  : 50  2 . 20  .17 

For  15  pounds  of  milk 75  3 .  30  .26 

For  20  pounds  of  milk 1 .  00  4.40  .34 

For  25  pounds  of  milk 1 .  25  5 .  50  .43 

For  30  pounds  of  milk 1 .  50  6 .  60  .51 

For  35  pounds  of  milk 1 .  75  7.70  .56 

For  40  pounds  of  milk 2  .  00  8.80  .69 

For  45  pounds  of  milk 2 .  25  9 .  90  .78 

For  50  pounds  of  milk 2 .  50  11 .  00  .85 

For  55  pounds  of  milk 2 .  75  12.10  .93 

For  60  pounds  of  milk 3 .  00  13 .  20  1 .  00 

For  65  pounds  of  milk 3 .  25  14 .  30  1.12 

THE  CARE  OF  THE  COW. 
In  order  to  secure  a  large  yield  of  milk  it  is  quite  as  important  that 
the    cow    or    herd  is  handled  properly  as  that  proper    feeding   should    be 


ECONOMIC  FEEDING  OF  DAIRY  COWS.  79 

practiced.  We  know  of  many  instances  where  the  best  of  dairy  cows  were 
used  and  where  good  methods  of  feeding  were  practiced,  and  still  results 
fell  far  short  of  what  might  reasonably  have  been  expected,  simply  because 
the  animals  did  not  receive  that  kindly  treatment  which  is  so  essential  to  a 
cow  giving  lots  of  milk  for  a  long  time.  The  herd  as  a  whole  should  al- 
ways be  moved  slowly.  Never  hurry  a  cow,  or  strike  her  or  speak  loud 
or  harshly.  A  gentle  voice  and  a  caressing  touch  is  quite  as  potent  as 
is  digestible  protein.  If  you  so  handle  the  cows  that  they  are  fond  of  you, 
you  have  learned  one  of  the  most  important  lessons  that  lead  to  profitable 
dairying.  The  most  successful  milk  producers  are  in  close  touch  with 
every  cow  in  the  herd.  The  milk  producer  has  to  do  with  motherhood,  in 
which  affection  always  plays  an  important  part.  A  cow's  affection  for  the 
calf  prompts  the  desire  to  give  milk;  if  you  gain  her  affection  she  will  de- 
sire to  give  you  milk.  If  you  have  not  been  in  the  habit  of  caressing  the 
cows  the  time  to  inaugurate  the  practice  is  when  they  approach  the  time 
of  calving,  as  it  is  at  that  particular  time  that  they  take  kindly  to  groom- 
ing and  gentle  rubbing  of  the  udder. 

Each  cow  should  have  a  name  which  should  always  be  spoken  when 
approaching  her.  This  one  point  counts  for  much  in  the  successful  handling 
of  a  herd.  Suppose  the  cows  are  slowly  filing  into  the  bam  and  you  see 
that  Rose  is  about  to  go  into  the  wrong  stall,  a  quick  call  of  "Rose"  will 
attract  her  attention  and  she  will  forget  that  she  was  about  to  go  into  her 
neighbor's  stall  to  steal  a  mouthful  of  her  feed.  If  Rose,  when  in  the 
yard,  is  about  to  hook  another  member  of  the  herd,  and  just  at  that  moment 
hears  her  name  called,  she  will  forget  what  she  was  about  to  do.  Again 
suppose  the  herd  is  slowly  wending  its  way  down  the  lane  to  the  pasture, 
and  someone  has  thoughtlessly  left  a  side  gate  open  leading  into  a  grain  field. 
If  Rose  is  in  the  lead,  and  as  you  see  her  turning  toward  the  open  gate  a  quick, 
sharp  call  of  "Rose!"  will  exert  a  wonderful  influence  in  bringing  her  back 
into  line.  It  is  by  such  methods  that  a  herd  can  be  gradually  taught  to  do 
the  right  thing,  save  you  many  steps  and  at  the  same  time  bring  a  larger  re- 
turn. 

During  the  eight  or  ten  weeks  that  cows  go  dry  their  food  shotild  be 
chiefly  roughage.  A  daily  allowance  of  two  pounds  of  bran  or  oats  or  a 
mixture  of  2  parts  each  of  bran  and  or.ts  and  one  part  linseed  meal  or  com 
oil  meal  makes  a  proper  feed  for  a  cow  near  calving.  Some  roots,  cabbage, 
pumpkins  or  squashes  are  also  very  good.  Highly  carbonaceous  roughage — 
such  as  straw  and  com  stalks  are  not  good  at  this  particular  time.  These 
with  cold  water,  cold  drafts  or  laying  out  at  night  on  damp  or  frozen  ground, 
are  the  chief  causes  of  caked  udder  or  garget. 

For  ten  days  preceding  the  time  of  calving  the  cow  should  be  kept 
in  a  comfortable,  well  littered  box  stall  or  pen,  in  which  there  is  no  manger. 
The  feed  should  be  given  in  a  box  or  basket  which  should  be  removed  after 
the  feed  is  taken.  The  coarse  feed  may  be  put  in  the  comer  and  no  more 
should  be  given  than  she  will  eat.     This  rule  should,  however,  be  observed 


80  THE  CREAMERY  PATRON's  HANDBOOK. 

at  all  times.  Throwing  large  quantities  of  roughage  before  a  cow,  gets  her 
into  the  bad  habit  of  eating  only  the  most  appetizing  parts  and  wasting  much 
feed.  It  is  a  good  practice  to  take  a  lantern  and  go  the  rounds  of  the  barn 
before  retiring  for  the  night  to  see  that  everything  is  as  it  should  be. 

When  the  calf  is  dropped  leave  it  with  the  dam  a  few  hours  to  afford 
her  an  opportunity  to  lick  it. 

If  the  cow  gives  milk  containing  only  an  ordinary  amount  of  solids 
and  butterfat,  the  calf  may  be  permitted  to  take  what  nourishment  it  wants 
the  first  time;  but  if  the  cow  gives  very  rich  milk,  only  a  little  should  be 
allowed,  otherwise  there-  is  danger  of  having  a  bad  case  of  indigestion  on 
your  hands  the  second  day.  Just  at  this  time  much  attention  should  be 
be  given  the  cow  by  way  of  grooming,  not  with  a  currycomb,  but  with  a 
brush,  and  frequent  rubbing  of  the  udder.  This  will  prove  beneficial  to 
the  cow  and  profitable  to  you.  After  the  calf  has  taken  nourishment  once 
it  should  be  removed,  preferably  when  the  dam  is  not  in  tl>e  stall  or  pen, 
for  it  is  better  that  she  does  not  associate  you  with  the  loss  of  her  calf,  and 
that  she  may  more  readily  transfer  her  affection  to  you.  By  removing  the 
calf  at  once,  it  is  soon  forgotten  and  thus  disturbance  is  minimized.  The 
first  mess  for  the  cow  should  be  about  half  a  pail  of  whole  or  preferably 
ground  oats,  which  has  been  allowed  to  stand  covered  for  half  an  hour  after 
pouring  hot  water  over  it.  There  are  stimulating  properties  in  the  oats 
which  will  aid  her  in  passing  the  afterbirth.  If  oats  is  not  to  be  had  give 
her  a  warm  bran  mash  containing  a  pint  of  oil  meal  or  corn  oil  meal  or  a 
handful  of  ground  flax  or  a  pint  of  boiled  flax.  The  degree  of  her  usefulness 
during  this  period  of  her  lactation  depends  largely  on  your  skill  in  bring- 
■  ing  her  to  a  full  feed  and  full  flow  of  milk.  It  takes  a  cow  about  three  weeks 
to  reach  her  full  flow  and  the  same  time  should  be  taken  in  getting  her  to 
full  feed.  If  nature  takes  its  proper  course  the  afterbirth  will  pass  the  first 
day,  though  this  may  not  take  place  until  the  second  day,  and  in  the  mean- 
time the  oats  or  bran  mash  should  be  fed  twice  a  day  for  two  days,  when  a 
gradual  change  may  be  made  to  the  regular  ration.  The  amount  that 
should  be  given  at  first  depends,  of  course,  upon  the  cow.  But  in  a  general 
way  a  half  of  a  ration  of  the  concentrates  will  answer,  permitting  her  to 
satisfy  her  appetite  on  clover  or  pea  hay.  She  has,  if  properly  fed,  stored 
up  in  her  body  a  surplus  of  carbonaceous  nutriment  upon  which  nature  in- 
tended that  she  should  draw  and  thus  make  it  unnecessary  for  her  to  eat 
heating  carbohydrates  to  add  more  heat  to  an  already  feverish  condition 
of  the  system.  So  if  the  carbonaceous  nourishment  is  scant  the  system 
will  the  more  quickly  be  reduced  to  normal  temperature  and  the  liability  to 
caked  bag  or  milk  fever  will  be  lessened.  The  linseed  meal  or  flax  was 
recommended  with  a  view  of  keeping  the  bowels  in  a  laxative  condition. 
Special  care  should  be  exercised  in  not  exposing  the  cow  to  cold  drafts  at 
this  critical  period.  If  it  seems  necessary  to  leave  the  barn  or  stable  door 
open  for  a  while  the  cow  should  be  blanketed,  but  this  should  be  removed 
soon  after  the  door  is  closed,  for  if  she  becomes  accustomed  to  a  blanket 


ECONOMIC  FEEDING  OF  DAIRY  COWS. 


81 


she  will  be  more  liable  to  take  cold.  During  the  period  when  the  cow  is 
being  brought  to  full  feed  she  should  be  encouraged  to  consume  a  large 
quantity  of  roughage,  and  to  this  end  a  variety  of  tempting  morsels  may  be 
given   her. 

While  the  routine  of  the  barn  work  may  be  adjusted  to  your  convenience, 
strict  regularity  should  be  observed  in  all  things  to  maintain  as  much  as 
possible  the  pace  of  the  cow's  system,  secured  when  she  is  in  full  flow.  If 
feeding  or  milking  is  delayed,  the  elaboration  of  milk  is  interrupted  and 
the  flow  lessened.  So  in  order  to  get  a  full  yield  for  a  long  time  everything 
should  be  done  with  strictest  regularity.  The  milking  should  be  done  in 
such  a  way  that  a  cow  will  receive  the  largest  possible  satisfaction  from  this 
semi-daily    event. 

Since  many  of  our  readers  may  be  out  of  practice  in  figures  and  find 
it  irksome  to  calculate  the  nutrients  in  a  given  quantity  of  food  stuff  and 
the  cost  of  a  ration,  the  following  tables  are  submitted  giving  the  digestible 
nutrients  in  a  given  number  of  pounds  of  the  various  common  standard 
feed  stuffs,  the  cost  of  a  pound  of  feed  at  a  given  price  per  bushel,  and.the 
cost  of  one  pound  at  a  given  price  per  ton  : 

TABLE  GIVING  COST  OF  ONE  POUND  AT  A  GIVEN  PRICE  PER  TON. 


Price 

Cost 

Price 

Cost 

Price 

Cost 

Price 

Cost 

Price 

Cost 

Price 

Cost 

of 

of 

of 

of 

of 

of 

of 

of 

of 

of 

of 

of 

1  Ton 

1  Lb. 

1  Ton 

1  Lb. 

1  Ton 

ILb. 

1  Ton 

1  Lb. 

1  Ton 

1  Lb. 

1  Ton 

1  Lb. 

$ 

Cents 

$ 

Cents 

$ 

Cents 

$  , 

Cents 

$ 

Cents 

$ 

Cents 

.25 

.0125 

.57 

.0285 

.89 

.0445 

6.25 

.3125 

14.25 

.712 

22.25 

1.112 

.26 

.0130 

.58 

.0290 

.90 

.0450 

6.50 

.3250 

14.50 

.725 

22.50 

1.125 

.27 

.0135 

.59 

.0295 

.91 

.0455 

6.75 

.3375 

14.75 

.737 

22.75 

1.137 

.28 

.0140 

.60 

.0300 

.92 

.0460 

7.00 

.3500 

15.00 

.750 

23.00 

1.150 

.29 

.0145 

.61 

.0305 

.93 

.0465 

7.25 

.3625 

15.25 

.762 

23.25 

1.162 

.30 

.0150 

.62 

.0310 

.94 

.0470 

7.50 

.3750 

15.50 

.775 

23.50 

1.175 

.31 

.0155 

.63 

.0315 

.95 

.0475 

7.75 

.3875 

15.75 

.787 

23.75 

1.187 

.32 

.0160 

.64 

.0320 

.96 

.0480 

8.00 

.4000 

16.00 

.800 

24.00 

1.200 

.33 

.0165 

.65 

.0325 

.97 

.0485 

8.25 

.4125 

16.25 

.812 

24.25 

1.212 

.34 

.0170 

.66 

.0330 

.98 

.0490 

8.50 

.4250 

16.50 

.825 

24.50 

1.225 

.35 

.0175 

.67 

.0335 

.99 

.0495 

8.75 

.4375 

16.75 

.837 

24.75 

1.237 

.36 

.0180 

.68 

.0340 

1.00 

.0500 

9.00 

.4500 

17.00 

.850 

25.00 

1.250 

.37 

.0185 

.69 

.0345 

1.25 

.0625 

9.25 

.4625 

17.25 

.862 

25.25 

1.262 

.38 

.0190 

.70 

.0350 

1.50 

.07501 

9.50 

.4750 

17.50 

.875 

25.50 

1.275 

.39 

.0195 

.71 

.0355 

1.75 

.0825 

9.75 

.4875 

17.75 

.887 

25.75 

1.287 

.40 

.0200 

.72 

.0360 

2.00 

.1000 

10.00 

.5000 

18.00 

.900 

26.00 

1.300 

.41 

.0205 

.73 

.0365 

2.25 

.1125 

10.25 

.5125 

18.25 

.912 

26.25 

1.312 

.42 

.0210 

.74 

.0370 

2.50 

.1250 

10.50 

.5250 

18.50 

.925 

26.50 

1.325 

.43 

.0215 

.75 

.0375 

2.75 

.1375 

10.75 

.5375 

18.75 

.937 

26.75 

1.337 

.44 

.0220 

.76 

.0380 

3.00 

.1500 

11.00 

.5500 

19.00 

.950 

27.00 

1.350 

.45 

.0225 

.77 

.0385 

3.25 

.1625 

11.25 

.5625 

19.25 

.962 

27.25 

1.362 

.46 

.0230 

.78 

.0390 

3.50 

.1750 

11.50 

.5750 

19.50 

.975 

27.50 

1.375 

.47 

.0235 

.79 

.0395 

3.75 

.1875 

11.75 

.5875 

19.75 

.987 

27.75 

1.387 

.48 

.0240 

.80 

.0400 

4.00 

.2000; 

12.00 

.6000 

20.00 

1.000 

28.00 

1.400 

.49 

.0245 

.81 

.0405 

4.25 

.2125 

12.25 

6125 

20.25 

1.012 

28.25 

1.412 

.50 

.0250 

.82 

.0410 

4.50 

.22501 

12.50 

.6250 

20.50 

1.025 

28.50 

1.425 

.51 

.0255 

.83 

.0415 

4.75 

.2375 

12.75 

.6375 

20.75 

1.037 

28.75 

1.437 

.52 

.0260 

.84 

.0420 

5.00 

.2500 

13.00 

.6500 

21.00 

1.050 

29.00 

1.450 

.53 

.0265 

.85 

.0425 

5.25 

.2625 

13.25 

.6625 

21.25 

1.062 

29.25 

1.462 

.54 

.0270 

.86 

.0430 

5.50 

.2750 

13.50 

.6750 

21.50 

1.075 

29.50 

1.475 

.55 

.0275 

.87 

.0435 

5.75 

.2875 

13.75 

.6875 

21.75 

1.087 

29.75 

1.487 

.56 

.0280 

.88 

.0440 

6.00 

.30001 

i 

14.00 

.7000 

22.00 

1.100 

30.00  1.500 

TABLE  GIVING  COST  OF  ONE  POUND  AT  A  GIVEN  PRICE  AND  WEIGHT  PER 

BUSHEL. 


When  a  Bushel  Costs 


Cents 
10.. 
11.. 
12.. 
13.. 
14.. 
15.. 
16.. 
17.. 
18.. 
19.. 
20.. 
21.. 
22.. 
23.. 
24.. 
25.*. 
26.. 
27.. 
28.. 
29.. 
30.. 
31.. 
32.. 
33.. 
34.. 
35.. 
36.. 
37.. 
38.. 
39.. 
40.. 
41.. 
42.. 
43.. 
44.. 
45.. 


47. 
48. 
49. 
50. 
51. 
52. 
53. 
54. 
55. 
56. 
57. 
58. 
59. 
60. 


When  a  Bushel  Weighs 


32 

Lbs. 


1  Lb, 

Costs 


Cents 
.312 
.344 
.375 
.406 
.437 
.469 
.500 
.531 
.562 
.594 
.625 
.656 
.687 
.719 
.750 
.781 
.812 
.844 
.875 
.906 
.937 


000 

031 

062 

094 

125 

156 

187 

219 

1.250 

1.281 

1.312 

1.344 

1.375 

1.406 

1.437 

1.469 

1.500 

1.531 

1.562 

1.594 

1.625 

1.656 

1.687 

1.719 

1.750 

1.781 

1.812 

1.844 

1.875 


42 
Lbs. 


1  Lb. 
Costs 


Cents 

.237 

.262 

.286 

.309 

.333 

.357 

.381 

.405 

.428 

.452 

.476 

.500 

.524 

.547 

.571 

.595 

.619 

.643 

.667 

.690 

.714 

.738 

.762 

.787 

.809 

.833 

.857 

.881 

.905 

.928 

.952 

.976 

1.000 

1.024 

1.048 

1.071 

1.095 

1.119 

1.143 

1.167 

1.190 

1.214 

1.238 

1.262 

1.286 

1.309 

1.333 

1.357 

1.381 

1.405 

1.428 


46 

Lbs. 


1    Lb 

Costs 


Cents 

.217 

.239 

.261 

.283 

.304 

.326 

.348 

.369 

.391 

.413 

.435 

.456 

.478 

.500 

.522 

.544 

.565 

.587 

.609 

.630 

.652 

.674 

.696 

.717 

.739 

.761 

.783 

.804 

.826 

.848 

.869 

.891 

.913 

.935 

.956 

.978 

1.000 

1.022 

1.043 

1.065 

1.087 

1.109 

1.130 

1.152 

1.174 

1.196 

1.217 

1.239 

1.261 

1.283 

1.304 


48 
Lbs. 


1  Lb. 

Costs 


Cents 

.208 

.229 

.250 

.271 

.292 

.312 

.333 

.354 

.375 

.396 

.417 

.437 

.458 

.479 

.500 

.521 

.542 

.563 

.583 

.604 

.625 

.646 

.667 

.687 

.708 

.729 

.750 

.771 

.792 

.812 

.833 

.854 

.8''5 

.896 

.917 

.937 

.958 

.979 

1.000 

1.021 

1.042 

1.062 

1.083 

1.104 

1.125 

1.146 

1.167 

1.187 

1.208 

1.229 

1.250 


50 
Lbs. 


1  Lb 

Cost.s 


Cents 
.20 
.22 
.24 
.26 
.28 
.30 
.32 
.34 
.36 
.38 
.40 
.42 
.44 
.46 
.48 
.50 
.52 
.54 
.56 
.58 
.60 
.62 
.64 
.66 
.68 
.70 
.72 
74 
.76 
.78 
.80 
.82 
.84 


.90 

.92 

.94 

.96 

.98 

1.00 

1.02 

1.04 

1.06 

1.08 

1.10 

1.12 

1.14 

1.16 

1.18 

1.20 


52 
Lbs. 


1  Lb. 

Costs 


Cents 
.192 
.212 
.231 
.250 
.269 
.288 
.308 
.327 
.346 
.365 
.385 
.404 
.423 
.442 
.461 
.481 
.500 
.519 
.538 
.558 
.577 
.596 
.615 
.635 
.654 
.673 
.692 
.711 
.731 
.750 
.769 
.788 
.808 
.827 
.846 
.865 
.884 
.904 
.923 
.942 
.961 
.981 
1.000 
1.019 
1.038 
1.058 
1.077 
1.096 
1.115 
1.134 
1.154 


56 
Lbs. 


1  Lb. 

Costs 


Cents 
178 
.196 
.214 
.232 
.250 
.268 
.286 
.304 
.321 
.339 
.357 
.375 
.393 
.411 
.428 
.446 
.464 
.482 
.500 
.518 
.536 
.554 
.571 
.589 
.607 
.625 
.843 
.661 
.678 
.696 
.714 
.732 
.750 
.768 
.786 
.804 
.821 
.839 
.857 
.875 
.893 
.911 
.928 
.946 
.964 
.982 
1.000 
1.018 
1.036 
1.054 
1.071 


58 
Lbs. 


1  Lb 

Costs 


Cents 
.172 
.189 
.207 
.224 
.241 
.259 
.276 
.393 
.310 
.327 
.345 
.362 
.379 
.396 
.414 
.431 
.448 
.465 
.483 
.500 
.517 
.534 
.552 
.569 
.586 
.603 
.620 
.638 
.655 
.672 
.689 
.707 
.724 
.741 
.759 
.776 
.793 
.810 
.827 
.845 
.862 
.879 
.896 
.913 
.931 
.948 
.965 
.983 
1.000 
1.017 
1.034 


60 
Lbs. 


1  Lb. 

Costs 


Cents 
.167 
.183 
.200 
.217 
.233 
.250 
.267 
.283 
.300 
.317 
.333 
.350 
.367 
.383 
.400 
.417 
.433 
.450 
.467 
.483 
.500 
.517 
.533 
.550 
.567 
.583 
.600 
.617 
.633 
.650 
.667 
.683 
.700 
.717 
.733 
.750 
.767 
.783 
.800 
.817 
.833 
.850 
.867 
.883 
.900 
.917 
.933 
.950 
.967 
.983 

1.000 


70 

Lbs. 


1  Lb. 
Costs 


Cents 
.143 
.157 
.171 
.186 
.200 
.214 
.228 
.243 
.257 
.271 
.286 
.300 
.314 
.328 
.343 
.357 
.371 
.386 
.400 
.414 
.428 
.443 
.457 
.471 
.486 
.500 
.514 
.528 
.543 
.557 
.571 
.586 
.600 
.614 
.628 
.643 
.657 
.671 
.686 
.700 
.714 
.728 
.743 
.757 
.771 
.786 
.800 
.814 
.828 
.843 
.857 


Note. — The  above  table  is  made  to  aid  in  determining  the  cost  of  a  ration.  If  it  is  desired 
to  ascertain  the  cost  of  a  pound  of  oats  when  it  sells  for  23  cents  per  bushel,  follow  down  the 
column  under  the  heading  "When  a  Bushel  Costs,"  until  the  number  23  is  reached;  then 
to  the  right  to  the  column  headed  "32,"  because  there  are  32  pounds  in  a  bushel,  where  .719 
is  given  as  the  price  of  1  pound  of  oats.  Multiplying  this  factor  by  the  number  of  pounds 
of  oats  to  be  used  in  the  ration  gives  2.157  cents,  the  cost  of  3  pounds  of  oats.  If  barley  is 
»ed,  follow  the  line  to  the  right  until  the  column  headed  "48"  is  reached,  which  gives  .479 
as  the  cost  of  1  pound  of  barley  when  a  bushel  costs  23  cents.  If  4  pounds  of  barley  are 
fed  the  cost  is  1.916  cents. 

82 


TABLE    GIVING    POUNDS    OF    DRY    MATTER    AND     DIGESTIBLE    NUTRIENTS 
CONTAINED  IN  A  GIVEN  NUMBER  OF  POUNDS  OF  FOOD  STUFF 


CORN  FODDER 

CORN    STOVER 

SORGHUM  FODDER 

LBS. 

Composition 

Composition 

Composition 

Dry 
Mat- 
ter 

Digestible 

Dry 
Mat- 
ter 

Digestible 

Dry 
Mat- 
ter 

Digestible 

Pro 

C.  H.    Fat 

Pro 

C.  H. 

Fat 

Pro 

C.  H. 

Fat 

5 

6 

2.89 
3.47 
4.05 
4.62 
5.20 
5.78 
6.36 
6.94 
7.51 
8.09 
8.67 
9.25 
9.83 
10.40 
10.98 
11.56 

.125 
.150 
.175 
.200 
.225 
.250 
.275 
.300 
.325 
.350 
.375 
.400 
.425 
.450 
.475 
.500 

1.730 
2.076 
2.422 
2.768 
3.114 
3.460 
3.806 
4.152 
4.498 
4.844 
5.190 
5.536 
5.882 
6.228 
6.574 
6.920 

.060 
.072 
.084 
.096 
.108 
.120 
.132 
.144 
.156 
.168 
.180 
.192 
.204 
.216 
.228 
.240 

2.97 

3.57 

4.16 

4.76 

5.35 

5.95 

6.54 

7.14 

i   7.73 

8.33 

8.92 

i   9.52 

10.11 

10.71 

11.30 

11.90 

.085 
.102 
.119 
.136 
.153 
.170 
.187 
.204 
.221 
.238 
.255 
.272 
.289 
.306 
.323 
.340 

1.620 
1.944 
2.268 
2.592 
2.916 
3.240 
3.564 
3.888 
4.212 
4.536 
4.860 
5.184 
5.508 
5.832 
6.156 
6.480 

.035 
.042 
.049 
.056 
.063 
.070 
.077 
.084 
.091 
.098 
.105 
.112 
.119 
.126 
.133 
.140 

2.51 
3.02 
3.52 
4.02 
4.53 
5.03 
5.53 
6.04 
6.54 
7.04 
7.54 
8.05 
8.55 
9.05 
9.56 
10.06 

.120 
.144 
.168 
.192 
.216 
.240 
.264 
.288 
.312 
.336 
.360 
.384 
.408 
.432 
.456 
.480 

1.605 
1.926 
2.247 
2.568 
2.889 
3.210 
3.531 
3.852 
4.173 
4.494 
4.815 
5.136 
5.457 
5.778 
6.099 
6.420 

.080 
.096 

7                .... 

.112 

8 

9 

.128 
.144 

10 

11 

12              ... 

.160 
.176 
.192 

13 

.208 

14            

.224 

15 

.240 

16 

,256 

17 

.272 

18 

.288 

19 

.304 

20 

320 

LBS. 

TIMOTHY 

RED  TOP 

MILLET 

5 

4.34 

5.21 

6.08 

6.94 

7.81 

8.68 

9.55 

10.42 

11.28 

12.15 

13.02 

13.89 

14.76 

15.62 

16.42 

17.28 

.140 

.168 
.196 
.224 
.252 
.280 
.308 
.336 
.364 
.392 
.420 
.448 
.476 
.504 
.532 
.560 

2.170 
2.604 
3.038 
3.472 
3.906 
4.340 
4.774 
5.208 
5.642 
6.076 
6.510 
6.904 
7.378 
7.812 
8.246 
8.680 

.070 
.084 
.098 
.112 
.126 
.140 
.154 
.168 
.182 
.196 
.210 
.224 
.238 
.252 
.266 
.280 

4.55 

5.47 

6.38 

7.29 

8.20 

9.11 

10.02 

10.93 

11.84 

12.75 

13.66 

14.58 

15.49 

16.40 

17.31 

18.22 

.240 
.288 
.336 
.384 
.432 
.480 
.528 
.576 
.624 
.672 
.720 
.768 
.816 
.864 
.912 
.960 

2.345 
2.814 
3.283 
3.752 
4.221 
4.690 
5.159 
5.628 
6.097 
6.566 
7.035 
7.504 
7.973 
8.442 
8.911 
9.380 

.05 
.06 
.07 
.08 
.09 
.10 
.11 
.12 
.13 
.14 
.15 
.16 
.17 
.18 
.19 
.20 

4.40 

5.28 

6.16 

7.04 

7.92 

8.80 

9.68 

10.56 

11.44 

12.32 

13.20 

14.08 

14.96 

15.84 

16.72 

17.60 

.160 
.192 
.224 
.256 
.288 
.320 
.352 
.384 
.416 
.448 
.480 
.512 
.544 

2.425 
2.910 
3.395 
3.880 
4.365 
4.850 
5.335 
5.820 
6.305 
6.790 
7.275 
7.760 
8.245 

.05 

6              

.06 

7 

.07 

8          

.08 

9 

.09 

10 

.10 

11 

.11 

12 

.12 

13 

14 

.13 
.14 

15 

16 

.15 
.16 

17 

.17 

18 

.5768.730 

.18 

19.            

.608 
.640 

9.215 
9.700 

.19 

20 

.20 

LBS. 

PRAIRIE  HAY 
Upland 

PRAIRIE  HAY 
Mixed 

PRAIRIE  HAY 
Swale 

5 

4.37 

5.25 

6.12 

7.00 

7.87 

8.75 

9.62 

10.50 

11.37 

12.25 

13.12 

14.00 

14.87 

15.75 

16.62 

17.50 

.15 
.18 
.21 
.24 
.27 
.30 
.33 
.36 
.39 
.42 
.45 
.48 
.51 
.54 
.57 
.60 

2.090 
2.508 
2.926 
3.344 
3.762 
4.180 
4.598 
5.018 
5.434 
5.852 
6.270 
6.688 
7.106 
7.524 
7.942 
8.360 

.070 
.084 
.098 
.112 
.126 
.140 
.154 
.168 
.182 
.196 
.210 
.224 
.238 
.252 
.266 
.280 

4.20 

5.05 

5.89 

6.73 

7.57 

8.41 

9.25 

10.09 

10.93 

11.77 

12.61 

13.52 

14.36 

15.21 

16.05 

16.90 

1 

.145 
.174 
.203 
.232 
.261 
.290 
.319 
.348 
.377 
.406 
.435 
.464 
.493 
.522 
.551 
.580 

2.075 
2.490 
2.905 
3.320 
3.735 
4.150 
4.565 
4.980 
5.395 
5.810 
6.225 

.060 
.072 
.084 

.O'^e 

.1^8 
.120 
.132 
.144 
.156 
.168 
ISO 

4.31 

5.18 

6.04 

6.90 

7.77 

8.63 

9.49 

10.36 

11.22 

12.08 

12.94 

13.81 

14.67 

15.53 

16.40 

17.26 

.130  2.095 
.156  2.514 
.182  2.933 
.208  3.352 
.23413.771 
.260  4.190 
.286  4.609 
.312  5.028 
.338  5.447 
.364  5.866 
.390  6.285 
.4166.704 
.442  7.123 
.468  7.542 
.494,7.951 
.520  8.380 

.055 

6 

.066 

7 

.077 

8 

.088 

9 

.099 

10 

.110 

11 

.121 

12 

.132 

13 

.143 

14 

.154 

15.  . 

.165 

16 

17.  . 

6.6401    .192 
7.055     .204 
7.470     .216 
7.885     .228 
9.300     .240 

.176 
.187 

18 

.198 

19 

.209 

20 

.220 

1 

83 


TABLE    GIVING    POUNDS    OF    DRY    MATTER    AND     DIGESTIBLE    NUTRIENTS 
CONTAINED  IN  A  GIVEN  NUMBER  OF  POUNDS  OF  FOOD  STUFF— Continued. 


LBS. 


SEDGE  HAY 


Composition 


Dry 
Mat- 
ter 


Digestible 


Pro    C.  H.    Fat 


OAT  HAY 


Composition 


Dry 
Mat- 
ter 


Digestible 


Pro    C.  H.    Fat 


SOJA  BEAN  HAY 


Composition 


Dry 

Mat- 
ter 


Digestible 


Pro    C.  H.  Fat 


5 

6 

7 

8 

9 

10 

11 

12 

13 

14 

15 

16 

17 

18 

19 

20 


4.49 

5.39 

6.29 

7.19 

8.09 

8.98 

9.88 

10.78 

11.68 

12.58 

13.48 

14.38 

15.28 

16.17 

17.07 

17.97 


135 

2.265 

162 

2.718 

189 

3.171 

216 

3.624 

243 

4.077 

270 

4.530 

297 

4.983 

324 

5.436 

351 

5.889 

378 

6.342 

405 

6.785 

432 

7.248 

459 

7.701 

486 

8.154 

513 

8.607 

540 

9.060 

.055 
.066 
.077 
.088 
.099 
.110 
.121 
.132 
.143 
.154 
.165 
.176 
.187 
.198 
.209 
.220 


4.55 

5.47 

6.38 

7.29 

8.20 

9.11 

10.02 

10.93 

11.84 

12.75 

13.66 

14.58 

15.49 

16.40 

17.31 

18.22 


.215 
.258 
,301 
,344 
,387 
,430 
,473 
,516 
,559 
,602 
,645 
,688 
,731 
.774 
,817 
,860 


2.320 

2.784 
3.248 
3.712 
4.176 
4.640 
5.104 
5.568 
6.032 
6.496 
6.960 
7.424 
7.888 
8.352 
8.816 
9.280 


.075 
.090 
.105 
.120 
.135 
.150 
.165 
.180 
.195 
.210 
.225 
.240 
.255 
.270 
.285 
.300 


.540 
.648 
.756 
.864 
.972 
1.080 


1.188 
1.296 
1.404 
1.512 
1.620 
1.728 
1.836 
1.944 
2.052 
2.160 


1.935 
2.322 
2.709 
3.096 
3.483 
3.870 
4.257 
4.644 
5.031 
5.418 
5.805 
6.192 
6.579 
6.966 
7.353 
7.740 


,075 
,090 
.105 
.120 
.135 
,150 
.165 
,180 
,195 
,210 
,225 
,240 
,255 
,270 
285 
,300 


LBS. 


ALFALFA  HAY 


ALSIKE  HAY 


RED  CLOVER  HAY 


5 

6 

7 

8 

9 

10 

11 

12 

13 

14 

15 

16 

17 

18 

19 

20 


4.58 

5.50 

6.41 

7.33 

8.24 

9.16 

10.08 

10.99 

11.91 

12.82 

13.74 

14.66 

15.57 

16.49 

17.40 

18.32 


.55 

.66 

.77 


1.10 
1.21 
1.32 
1.43 
1.54 
1.65 
1.76 
1.87 
1.98 
2.09 
2.20 


1.980 
2.376 
2.772 
3.168 
3.564 
3.960 
4.356 
4.752 
5.148 
5.544 
5.940 
6.336 
6.732 
7.128 
7.524 
7.920 


.060 
.072 
.084 
.096 
.108 
.120 
.132 
.144 
.156 
.168 
.180 
.192 
.204 
.216 
.228 
.240 


4.51 

.420 

2.125 

5.42 

.504 

2.550 

6.32 

.588 

2.975 

7.22 

.672 

3.400 

8.13 

.756 

3.825 

9.03 

.840 

4.250 

9.93 

.924 

4.675 

10.84 

1.008 

5.100 

11.74 

1.092 

5.525 

12.64 

1.176 

5.950 

13.. 54 

1.260 

6.375 

14.45 

1.344 

6.800 

15.35 

1.428 

7.225 

16.25 

1.512 

7.650 

17.16 

1.596 

8.075 

18.06 

1.680 

8.500 

.075 
.090 
.105 
.120 
.135 
.150 
.165 
.180 
.195 
.210 
.225 
.240 
.255 
.270 
.285 
.300 


4.23 

5.08 

5.93 

6.78 

7.62 

8.47 

9.32 

10.16 

11.01 

11.86 

12.70 

13.55 

14.40 

15.25 

16.09 

16.94 


.340 

.408 
.476 
.544 
.612 
.680 
.748 
.816 
.884 
.952 
.020 
.088 
.156 
.224 
.292 
.360 


1.790 

2.148 
2.506 
2.864 
3.222 
3.580 
3.938 
4.296 
4.654 
5.012 
5.370 
5.728 
6.086 
6.444 
6.802 
7.160 


.085 
.102 
.119 
.136 
.153 
.170 
.187 
.204 
.221 
.238 
.255 
.272 
.289 
.306 
.323 
.340 


LBS. 


WHEAT  STRAW 


OAT  STRAW 


RYE  STRAW 


1 
2 
3 
4 
5 


.904 

1.808 
2.712 
3.616 
4.520 


.004 
.008 
.012 
.016 
.020 


.363 

.726 

1.089 

1.452 

1.815 


.004 
.008 
.012 
.016 
.020 


.908 
1.816 
2.724 
3.632 
4.540 


,012 
.024 
,036 
,048 
,060 


.386 

.772 

1.158 

1.544 

1.930 


.008 
.016 
.024 
.032 
.040 


,    .929 

11.858 
2.787 
3.716 
4.645 


.006 
.012 
.018 
.024 
.030 


.406 

.812 

1.218 

1.624 

2.030 


.004 
.008 
.012 
.016 
.020 


84 


TABLE    GIVING    POUNDS    OF    DRY    MATTER    AND     DIGESTIBLE    NUTRIENTS 
CONTAINED  IN  A  GIVEN  NUMBER  OF  POUNDS  OF  FOOD  STUFF— Continued. 


CORN  SILAGE 

SORGHUM  SILAGE 

CLOVER  SILAGB 

LBS. 

Composition 

Composition 

Composition 

Dry 
Mat- 
ter 

Digestible        | 

Dry 
Mat- 
ter 

Digestible 

Dry 
Mat- 
ter 

Digestible 

Pro 

C.  H. 

Fat 

Pro 

C.  H. 

Fat 

Pro 

C.  H. 

Fat 

10             

2.09 
2.30 
2.51 
2.72 
2.93 
3.13 
3.34 
3.55 
3.76 
3.97 
4.18 
4.39 
4.60 
4.81 
5.02 
5.22 
5.43 
5.64 
5.85 
6.06 
6.27 
6.48 
6.69 
6.90 
7.11 
7.31 
7.52 
7.73 
7.94 
8.15 
8.36 

.090 
.099 
.108 
.117 
.126 
.135 
.144 
.153 
.162 
.171 
.180 
.189 
.198 
.207 
.216 
.225 
.234 
.243 
.252 
.261 
.270 
.279 
.288 
.297 
.306 
.315 
.324 
.333 
.342 
.351 
.360 

1.130 
1.243 
1.356 
1.469 
1.582 
1.695 
1.808 
1.921 
2.034 
2.147 
2.260 
2.373 
2.486 
2.589 
2.712 
2.825 
2.938 
3.051 
3.164 
3.277 
3.390 
3.503 
3.616 
3.729 
3.842 
3.955 
4.068 
4.181 
4.294 
4.407 
4.520 

.070 
.077 
.084 
.091 
.098 
.105 
.112 
.119 
.126 
.133 
.140 
.147 
.154 
.161 
.168 
.175 
.182 
.189 
.196 
.203 
.210 
.217 
.224 
.231 
.238 
.245 
.252 
.259 
.266 
.273 
.280 

2.39 
2.63 
2.87 
3.11 
3.35 
3.58 
3.82 
4.06 
4.30 
4.54 
4.78 
5.02 
5.26 
5.50 
5.74 
5.97 
6.21 
6.45 
6.69 
6.93 
7.17 
7.41 
7.65 
7.89 
8.13 
8.36 
8.60 
8.84 
9.08 
9.32 
9.56 

.060 
.066 
.072 
.078 
.084 
.090 
.096 
.102 
.108 
.114 
.120 
.126 
.132 
.138 
.144 
.150 
.156 
.162 
.168 
.174 
.180 
.186 
.192 
.198 
.204 
.210 
.216 
.222 
.228 
.234 
.240 

1.490 
1.639 
1.788 
1.937 
2.086 
2.235 
2.384 
2.533 
2.682 
2.831 
2.980 
3.129 
3.278 
3.427 
3.576 
3.725 
3.874 
4.023 
4.172 
4.321 
4.470 
4.619 
4.768 
4.917 
5.066 
5.215 
5.364 
5.513 
5.662 
5.811 
5.960 

.020 
.022 
.024 
.026 
.028 
.030 
.032 
.034 
.036 
.038 
.040 
.042 
.044 
.046 
.048 
.050 
.052 
.054 
.056 
.058 
.060 
.062 
.064 
.066 
.068 
.070 
.072 
.074 
.076 
.078 
.080 

2.80 
3.08 
3.36 
3.64 
3.92 
4.20 
4.48 
4.76 
5.04 
5.32 
5.60 
5.88 
6.16 
6.44 
6.72 
7.00 
7.28 
7.56 
7.84 
8.12 
8.40 
8.68 
8.96 
9.24 
9.52 
9.80 
10.08 
10.36 
10.64 
10.92 
11.20 

.200 
.220 
.240 
.260 
.280 
.300 
.320 
.340 
.360 
.380 
.400 
.420 
.440 
.460 
.480 
.500 
.520 
.540 
.560 
.580 
.600 
.620 
.640 
.660 
.680 
.700 
.720 
.740 
.760 
.780 
.800 

1.350 
1.485 
1.520 
1.755 
1.890 
2.025 
2.160 
2.295 
2.430 
2.565 
2.700 
2.835 
2.970 
3.105 
3.240 
3.375 
3.510 
3.645 
3.780 
3.915 
4.050 
4.185 
4.320 
4.455 
4.590 
4.725 
4.860 
4.995 
5.130 
5.265 
5.400 

100 

11 

110 

12           

120 

13 

130 

14          

140 

15 

150 

16        

160 

17 

170 

18       

180 

19 

190 

20        

200 

21 

210 

22          

220 

23 

.230 

24      

240 

25 

.250 

26 

260 

27 

.270 

28 

280 

29 

.290 

30   

.300 

31 

.310 

32 

.320 

33 

.330 

34 

.340 

35 

.350 

36 

.360 

37 

.370 

38 

.380 

39 

.390 

40 

.400 

LBS. 

SUGAR  BEETS 

MANGELS 

RUTA-BAGAS 

5 

.675 
.810 
.945 
1.080 
1.215 
1.350 
1.485 
1.620 
1.755 
1.890 
2.025 
2.160 
2.295 
2.430 
2.565 
2.700 

.055 
.066 
.077 
.088 
.099 
.110 
.121 
.132 
.143 
.154 
.165 
.176 
.187 
.198 
.209 
.220 

.510 

.612 

.714 

.816 

.918 

1.020 

1.122 

1.224 

1.326 

1.428 

1.530 

1.632 

1.734 

1.836 

1.938 

2.040 

.005 
.006 
.007 
.008 
.009 
.010 
.011 
.012 
.013 
.014 
.015 
.016 
.017 
.018 
.019 
.020 

.455 

.546 

.637 

.728 

.819 

.910 

1.001 

1.092 

1.183 

1.274 

1.365 

1.456 

1.547 

1.638 

1.729 

1.820 

.055 
.066 
.077 
.088 
.099 
.110 
.121 
.132 
.143 
.154 
.165 
.176 
.187 
.198 
.209 
.220 

.270 
.324 
.378 
.432 
.486 
.540 
.594 
.648 
.702 
.756 
.810 
.864 
.918 
.972 
1.026 
1.080 

.005 
.006 
.007 
.008 
.009 
.010 
.011 
.012 
.013 
.014 
.015 
.016 
.017 
.018 
.019 
.020 

.570 
.684 
.798 
.912 
1.026 
1.140 
1.254 
1.368 
1.482 
1.596 
1.710 
1.824 
1.938 
2.052 
2.166 
2.280 

.050 
.060 
.070 
.080 
.090 
.100 
.110 
.120 
.130 
.140 
.150 
.160 
.170 
.180 
.190 
.200 

.405 

.486 

.567 

.648 

.729 

.810 

.891 

.972 

1.053 

1.134 

1.215 

1.296 

1.377 

1.458 

1.539 

1.620 

.010 

6   

.012 

7                .... 

.014 

8 

.016 

9               

.018 

10 

.020 

11 

.022 

12 

.024 

13 

.026 

14.. 

.028 

15 

.030 

16 

.032 

17 

.034 

18 

.036 

19 

.038 

20.  . 

.040 

85 


TABLE    GIVING    POUNDS    OF    DRY    MATTER    AND     DIGESTIBLE    NUTRIENTS 
CONTAINED  IN  A  GIVEN  NUMBER  OF  POUNDS  OF  FOOD  STUFF— Continued. 


BARLEY 

CORN 

OATS 

LBS. 

Composition 

Composition 

Composition 

Dry 

Digestible 

Dry 

Digestible 

Dry 

Digestible 

Mat- 

Mat- 

Mat- 

ter 

Pro 

C.  H. 

Fat 

ter 

Pro 

C.  H. 

Fat 

ter 

Pro 

CH. 

Fat 

1 

.89 

.087 

.656 

.016 

.89 

.079 

.667 

.043 

.89 

.092 

.473 

.042 

2 

1.78 

.174 

1.312 

.032 

1.78 

.158 

1.334 

.086 

1.78 

.184 

.946 

.084 

3 

2.67 

.261 

1.968 
2.624 

.048 

2.67 

.237 

2.001 

.129 

2.67 

.276 

1.419 

.126 

4 

3.56 

.348 

.064 

3.56 

.316 

2.668 

.172 

3.56 

.368 

1.892 

.168 

5 

4  45 

.435 

3.280 

.080 

4.45 

.395 

3.335 

.215 

4.45 

.460 

2.365 

.210 

6 

5.35 

.522 

3.936 

.096 

5.35 

.474 

4.002 

.258 

5.34 

.552 

2.838 

.252 

7 

6  24 

.609 

4.592 

.112 

6.24 

.553 

4.669 

.301 

6.23 

.644 

3.311 

.294 

8 

7.13 

.696 

5.248 

.128 

7.13 

.632 

5.336 

.344 

7.13 

.736 

3.784 

.336 

9 

8,02 

.788 

5.904 

.144 

8.02 

.711 

6.003 

.387 

8.01 

.828 

4.257 

.378 

10 

8.91 

.870 

6.560 

.160 

8.91 

.790 

6.670 

.430 

8.90 

.920 

4.730 

.420 

LBS. 

CORN  and  COB 
MEAL 

RYE 

BREWERS'  GRAINS, 
DRIED 

1 

.85 

.044 

.60 

.029 

.88 

.099 

.676 

.011 

.92 

.157 

.363 

.051 

2 

1.70 

.088 

1.20 

.058 

1.77 

.198 

1.352 

.022 

1.84 

.314 

.726 

.102 

3 

2.55 

.132 

1.80 

.087 

2.65 

.297 

2.028 

.033 

2.75 

.471 

1.089 

.153 

4 

3.40 

.176 

2.40 

.116 

3.54 

.396 

2.704 

.044 

3.67 

.628 

1.452 

.204 

5 

4.24 

.220 

3.00 

.145 

4.42 

.495 

3.380 

.055 

4.59 

.785 

1.815 

.255 

6 

5.09 

.264 

3.60 

.174 

5.30 

.594 

4.056 

.066 

5.51 

.942 

2.178 

.306 

7 

5.94 

308 

4,20 

.203 

6.19 

.693 

4.732 

.077 

6.43 

1.099 

2.541 

.357 

8 

6.79 

.352 

4.80 

.232 

7.07 

.792 

5.408 

.088 

7.34 

1.256 

2.904 

.408 

9 

7.64 

.396 

5,40 

.261 

7.96 

.891 

6.084 

.099 

8.26 

1.413 

3.267 

.459 

10 

8.49 

.440 

6.00 

.290 

8.84 

.990 

6.760 

.110 

9.18 

1.570 

3.630 

.510 

LBS. 

WHEAT 

BRAN 

SHORTS 

1 

.89 

.105 

.692 

.017 

.88 

.129 

.401 

.034 

.88 

.122 

.50 

.038 

2. 

1.79 

.210 

1.384 

.034 

1.77 

.258 

.802 

.068 

1.76 

.244 

1.00 

.076 

3. 

2,68 

.815 

2.076 

.051 

2.65 

.387 

1.203 

.102 

2.65 

.366 

1.50 

.114 

4. 

3.58 

.420 

2.768 

.068 

3.54 

.516 

1.604 

.136 

3.53 

.488 

2.00 

.152 

5. 

4.47 

.525 

3.460 

.085 

4.42 

.645 

2.005 

.170 

4.41 

.610 

2.50 

.190 

6. 

5.37 

.630 

4.152 

.102 

5.31 

.774 

2.406 

.204 

5.29 

.732 

3.00 

.228 

7. 

6.26 

.735 

4.844 

.119 

6.19 

.903 

2.807 

.238 

6.17 

.854 

3.50 

.266 

8. 

7.16 

.840 

5.536 

.136 

7.08 

1.032 

3.208 

.272 

7.05 

.976 

4.00 

.304 

9. 

8.05 

.945 

6.228 

.153 

7.96 

1.161 

3.609 

.306 

7.94 

1.098 

4.50 

.342 

10. 

8.95 

1.050 

6.920 

.170 

8.85 

1.290 

4.010 

.340 

8.82 

1.220 

5.00 

.380 

LBS. 

COTTON    SEED 
MEAL 

OIL    MEAL 

GLUTEN    MEAL 

1 

.92 

.372 

.169 

.122 

.91 

.293 

.327 

.078 

.88 

.321 

.412 

.025 

2. 
3. 
4. 

1.84 
2.76 
3.67 

.744 
1.116 
1.488 

.338 
.507 
.676 

.244 
.366 

.488 

1.82 
2.72 
3.63 

.586 

.879 

1.172 

.654 

.981 

1..308 

.146 
.214 

.282 

1.76 
2.64 
3.52 

.642 

.963 

1.284 

.824 
1.236 
1.648 

.050 

.075 

.100 

5.:;;...... 

4.59 

1.860 

.845 

.610 

4.54 

1.465 

1.635 

.350 

4.40 

1.605 

2.060 

.125 

LBS. 

GLUTEN  FEED 

GERM  OIL  MEAL 

PEAS 

1 

.90 

.233     .507 

.027 

.901    .202 

.445 

.088 

.89 

.168 

.518 

.007 

2 

1.80 

.466  1.014 

.054 

1.80     .404 

.890 

.176 

1.79 

.336 

1.036 

.014 

3 

2.70 

.699  1.521 

.081 

2.70     .606 

1.335 

.264 

2.68 

..504 

1 .  554 

.021 

4. 
5. 

3.60 
4.50 

.932  2.028 

.108 
.135 

3.60     .808 

1.780 
2.225 

.352 
.440 

3.58 
4.47 

.672 
.840 

2.072 
2.590 

.028 

1.165 

2.535 

4.50 

1.010 

.035 

86 


COMMERCIAL  FEEDING  STUFFS. 


BY    DR.    W.    H.    JORDAN,    DIRECTOR    NEW    YORK     AGRICULTURAL 
EXPERIMENT     STATION. 

Geneva,   N.  Y. 

(An  address  given  before  the  New  York  State  Dairymen's  Association.) 

The  trade  in  commercial  feeding  stuffs  is  largely  of  recent  development- 
It  is  a  trade  complex  in  its  features,  and  requires  for  the  proper  understand, 
ing  of  it  a  great  variety  of  information.  In  earher  times,  only  the  cereal 
grains  in  their  entire  condition  were  found  in  commerce;  now,  by-products 
from  a  number  of  manufacturing  operations,  which  consist  of  parts  of  various 
seeds,  including  oil  seeds  and  farm  grains,  are  found  in  the  markets.  For 
instance,  we  have  refuses  from  the  manufacture  of  oil,  the  manufacture  of 
starch  and  glucose,  the  manufacture  of  spirituous  liquors,  the  manufacture 
of  breakfast  foods,  and  so  on.  Many  of  these  materials  have  an  undoubted 
value  for  feeders  of  all  classes  of  farm  animals.  Indeed,  some  of  the  by-prod- 
uct commercial  feeding  stuffs  have  equal  or  greater  value  than  the  orig- 
inal seeds  from  which  they  were  produced.  At  the  same  time  these  by- 
products have  a  greatly  unequal  value,  some  of  them  being  almost  worthless 
and  others  possessing  the  highest  quality.  Until  one  of  these  feeds  is  in- 
vestigated as  to  its  composition  and  utility  for  various  kinds  of  feeding, 
it  is  an  uncertain  quantity.  It  requires,  therefore,  on  the  part  of  the  con- 
sumer, a  constant  watchfulness  and  search  for  information  concerning 
the  newer  products  which  are  offered  in  the  markets.  One  fact  which 
renders  watchfulness  and  an  intclHgent  understanding  of  the  feeding  stuff 
market  so  essential,  is  the  numerotis  mixtures  of  the  various  by-product 
materials  which  manufacturers  are  constantly  compounding  as  a  means 
either  of  disposing  of  their  manufacturing  by-products  or  of  making  a  low 
cost  feed  which  can  be  sold  at  a  larger  profit  than  the  standard  article. 

These  numerous  feeding  stuffs  will  be  found  to  differ  in  two  ways:  (1)  in 
composition  and  (2)  in  digestibility.  To  illustrate,  linseed  meal  contains  a 
large  proportion  of  protein  and  a  minor  proportion  of  the  non-nitrogenous 
compounds,  while  hominy  feed  contains  practically  no  more  protein  than 
corn  meal  and  a  very  large  percentage  of  the  carbohydrates.  Between  these 
extremes  there  are  all  gradations  in  the  relative  proportions  of  the  several 
ingredients.  It  is  not  difficult  to  learn  what  these  differences  are  and  how 
they  range  when  we  are  dealing  with  standard  articles.  When  dealing  with 
mixtures  which  pass  under  the  general  name  of  mixed  feeds  or  under  pro- 
prietary names,  we  have  nothing  to  guide  us  other  than  the  assertions  of 


88  THE    CREAMERY  PATROn's  HANDBOOK. 

manufacturers,  sometimes  of  doubtful    accuracy,   or    the  safeguards  pro- 
vided by  law. 

Important  differences  are  also  found  in  the  digestibility  of  these  ma- 
terials, and  this  is  a  matter  of  great  moment,  because  the  oily  portion  of  a 
feeding  stuff  which  is  useful  -to  the  animal  is  that  which  is  dissolved  by  the 
digestive  juices  and  absorbed  by  the  blood. 

Feeding  stuff  adulteration  is  widely  practiced  at  the  present  time.  By 
adulteration  I  mean  the  introduction  into  a  material  of  a  certain  grade  of 
something  inferior  either  in  nutritive  value  or  in  cost.  There  are  those  who 
deplore  any  reference  to  dishonest  practices  in  trade,  such  as  adulteration, 
because  they  say  it  will  hurt  business.  I  would  very  much  regret  injuring 
the  business  of  any  honest  manufacturer  by  anything  I  might  say  here. 
I  wish  to  bear  testimony  to  the  uprightness  and  straightforward  busi- 
ness methods  of  a  large  proportion  of  the "  feeding  stuff  manufacturers 
and  dealers  with  whom  I  come  in  contact,  either  directly  or  by  correspond- 
ence. Many  of  them,  yes,  the  most  of  them,  have  as  great  a  desire  to  main- 
tain their  goods  up  to  the  standard  which  they  set  for  them  as  any  class  of 
business  men  have  to  deal  fairly.  If  adulterations  are  practiced,  it  is  neces- 
sary to  make  plain  what  they  are ,  and  if  trade  is  thereby  injured,  the  responsi- 
bility does  not  lie  with  the  men  who  search  out  such  dishonest  methods, 
or  with  the  consuming  pubHc  that  is  made  the  victim  of  dishonesty,  but  it 
lies  with  the  disreputable  manufacturers  themselves.  I,  for  one,  shall  not 
hesitate  to  speak  plainly  concerning  those  devices  of  commercial  greed  by 
means  of  which  one  man  defrauds  another.  The  ethics  of  trade  in  this 
country  need  reforming  in  certain  quarters.  There  is  altogether  too  lenient 
a  spirit  toward  the  man  who  declares  that  he  must  practice  this  or  that  de- 
ception in  order  to  maintain  himself  against  the  competition  of  the  market, 
or  who  excuses  his  unwholesome  methods  by  declaring  that  others  do  the 
same.  We  should  not  cry  peace  when  there  is  no  peace.  To-day,  there- 
fore, I  shall  first  describe  briefly  the  principal  feeding  stuffs  which  are  now 
found  in  our  markets,  indicate  the  standards  by  which  we  should  measure 
these  materials,  point  out  some  of  the  ways  in  which  they  are  adulterated, 
and  refer  to  certain  precautions  and  preventions  which  must  be  utilized 
by  the  farmer  in  order  to  protect  himself  in  so  complex  a  trade. 
CLASSES  OF  FEEDING  STUFFS. 

1.  Natural  Grains.  When  the  cereal  grains  and  other  seeds  are 
sold  in  their  unground  natural  condition,  they  are  easily  recognized  by  all 
who  have  any  familiarity  whatever  with  agricultural  matters,  and  the 7  need 
no  comment  or  description  from  me.  When  sold  in  the  ground  condition, 
they  are  at  present  adulterated  to  some  extent,  a  matter  to  which  I  shall 
refer  later. 

2.  Oil  Meals.  Several  seeds,  such  as  cottonseed,  flaxseed,  rapeseed, 
etc.,  contain  very  large  percentages  of  oil,  which,  either  by  pressure  or  by  the 
use  of  a  solvent,  it  is  possible  to  remove.  These  oils  have  their  important  uses 
in  the  arts.      It  is  the  residues  from  their  extraction  in  which  we  are  interested 


COMMERCIAL  FEEDING  STUFFS,  89 

as  farmers.  Cottonseed  meal,  as  well  as  all  other  meals  from  the  oil  seeds, 
contains  practically  all  the  compounds  of  the  seed  except  the  oil.  In 
other  words  the  protein  compounds  and  carbohydrates,  together  with  a 
small  proportion  of  the  oil,  are  left  behind  when  the  crushed  seed  is  sub- 
mitted to  pressure  or  leached  with  a  Jig'it  benzol.  There  is  then  a  concen- 
tration of  certain  parts  of  the  seed  in  the  waste,  and  for  this  reason  we 
see  the  protein  in  pure  cottonseed  meal  always  ranging  above  42  per 
cent,  and  sometimes  reaching  nearly  50  per  cent.  The  same  facts  are 
in  general  true  of  linseed  meal,  where  the  proportion  of  protein  reaches  35 
or  38  per  cent.  There  is  no  reason  to  suppose  that  the  compounds  which  are 
left  in  the  by-products  from  the  oil  seeds  are  injured  for  nutrition  purposes 
by  the  pressure,  heat  or  other  influences  to  which  they  are  subjected. 

3.  Starch  and  Glucose  Wastes.  The  seed  of  Indian  com,  or,  more 
properly,  maize  seed,  contains  a  very  large  proportion  of  starch.  Inventive 
ingenuity  has  discovered  mechanical  methods  for  separating  this  starch 
from  other  parts  of  the  kernel,  which  may  be  sold  as  such  or  subjected  to  the 
action  of  acids  and  converted  into  glucose.  As  in  the  case  with  the  oil  meals, 
the  starch  wastes  are  not  injured  by  the  process  of  manufacture,  as  the  maize 
kernel  is  only  subjected  to  cmshing  and  to  the  action  of  water.  There  is  a 
variety  of  these  wastes  from  starch  manufacture,  and  concerning  them  there 
has  been  much  confusion  of  understanding  by  people  at  large.  Farmers 
are  quite  accustomed  to  simply  designate  these  materials  as  gluten. 

Starch  wastes  include  three  kinds  or  grades  of  material.  The  most 
valuable  part  is  what  is  properly  known  as  gluten  meal,  and  it  consists  of  the 
flinty  portion  of  the  maize  kernel  which  lies  directly  under  the  hull  and  out- 
side of  the  central  portion  of  the  seed,  which  is  more  purely  starch.  Gluten 
meal  contains  practically  as  much  protein  as  linseed  meal,  or  from  35  to  37 
per  cent. 

Another  starch  waste  is  the  hull  of  the  maize  kernel  itself,  and  it  is  un- 
doubtedly of  less  value  than  the  same  weight  of  the  entire  kernel.  This 
hull  is  sometimes  spoken  of  as  sugar  com  waste  and  com  feed,  but  is  more 
properly  designated  as  com  bran. 

Gluten  feed,  the  third  form  of  waste  from  starch  manufacture,  is  simply 
the  mixture  of  the  gluten  meal  and  the  com  bran.  This  material  contains 
approximately  25  per  cent;  of  protein.  It  is  important,  therefore,  for  the 
dairyman  to  clearly  understand  whether  he  is  buying  gluten  meal,  gluten 
feed  or  com  bran.  There  is  a  great  difference  in  the  proportions  of  the 
constituents  of  these  several  materials  and  an  important  difference  in  their 
digestibility. 

4.  Brewers'  and  Distillery  Wastes.  Sugar  is  required  for  the 
manufacture  of  alcohol,  whether  it  is  found  in  old  fashioned  New  England 
rum  or  in  lager  beer.  At  the  present  time,  this  sugar  is  obtained  from  our 
cereal  grains,  chiefly  corn,  rye  and  barley.  The  first  thing  which  is  neces- 
sary is  the  conversion  of  the  starch  of  these  grains  into  maltose,  a  form  of 
sugar.     For  instance,  the  maltster  submits  moistened  barley  grains  to  a 


90  THE  CREAMERY    PATRON'S  HANDBOOK. 

certain  temperature  for  a  certain  length  of  time,  until  these  grains  have 
sprouted  and  the  ferment  action  in  their  interior  has  converted  a  large  part 
of  their  starch  into  a  soluble  sugar.  The  sprouts  which  appear  on  these 
grains  are  rubbed  off,  and  are  known  in  our  markets  as  malt  sprouts.  They 
make  a  useful  feeding  stuff,  carrying  about  25  per  cent,  of  protein.  The 
grains,  minus  the  sprouts,  are  crushed  and  the  sugar  is  extracted,  this  ex- 
tract afterwards  being  submitted  to  a  fermentation  for  the  production  of 
alcohol.  The  extracted  grains,  after  drying,  are  sold  under  the  name  brew- 
ers' grain,  and  contain  about  the  same  proportion  of  protein  as  malt  sprouts. 
There  are  also  found  for  sale  distillery  wastes,  which  are  produced  by  the 
manufacturers  of  whisky  and  other  liquids  of  a  like  character.  Here  we 
have  the  characteristic  high  proportion  of  protein. 

5.  Wheat  Offals.  No  feeding  stuffs  are  more  widely  or  favorably 
known  than  wheat  bran  and  wheat  middlings.  These  have  come  to  be  re- 
garded as  standard  materials.  Formerly  they  were  sold  in  separate  form, 
but  now  it  is  the  custom  in  many  mills  to  run  the  offals  from  the  milling  of 
wheat  together  into  one  mixture  to  be  sold  under  the  general  term  mixed 
feed.  If  the  screenings  and  other  inferior  mill  wastes  are  not  run  into  this 
mixed  feed,  the  mixing  is  not  disadvantageous  to  the  farmer,  perhaps.  Many 
mixed  feeds,  of  this  class,  however,  appear  to  contain  a  good  deal  of  inferior 
material. 

6.  Breakfast  Food  Wastes.  Within  the  past  twenty-five  years  there 
has  been  a  remarkable  increase  in  the  variety  and  quantity  of  prepared 
breakfast  foods,  such  as  oatmeal,  rolled  oats  and  others  bearing  proprietary 
names.  From  the  manufacture  of  all  of  these,  there  are  derived  by-products 
which  find  their  way  into  the  market  mostly  as  cattle  foods.  The  by- 
products most  important  in  this  connection  are  those  coming  from  oatsi  In 
the  first  place,  the  manufacturer  uses  only  the  largest  and  heaviest  grains, 
and  rejects  the  smaller  and  lighter  grains.  The  latter  are  sold  back  to  the 
farmers.  From  the  heavy,  larger  grains,  the  hull  is  removed,  the  kernel 
itself  being  all  that  is  used  in  preparing  foods  for  human  consumption.  These 
oat  hulls  should  either  be  burned  or  sold  for  some  inferior  purpose,  but  so 
far  as  I  can  judge,  they  are  finding  their  way  into  the  market  to  be  used, 
either  honestly  or  dishonestly,  in  the  manufacture  of  mixed  feeding  stuffs. 
This  will  be  referred  to  in  discussing  adulterations. 

Two  by-products  from  the  manufacture  of  buckwheat  flour  are  buck- 
wheat hulls  and  buckwheat  middlings.  The  latter  of  these  is  a  valuable 
feeding  stuff,  the  proportion  of  protein  being  practically  the  ^ame  as  that  in 
gluten  feed  or  the  brewers'  residues.  The  hulls  are  comparatively  worthless 
for  feeding  purposes.  Often  the  middlings  and  hulls  are  sold  in  the  mixed 
condition,  and  in  such  cases  the  value  of  the  mixture  depends  upon  the 
proportion  of  the  hulls. 

7.  Beet  Sugar  Wastes.  Two  new  by-product  feeding  stuffs  have 
appeared  among  us  ^ince  the  introduction  of  the  manufacture  of  beet  sugar 
{n  this  country,  viz. :  sugar  beet  pulp  and  sugar  beet  molasses.       The  former 


COMMERCIAL  FEEDING  STUFFS.  91 

in  a  fresh  condition  carries  approximately  90  per  cent,  of  water  and  can 
scarcely  be  a  profitable  feed  at  any  great  distance  from  the  factories,  owing 
to  the  great  cost  of  transporting  so  much  useless  material.  This  pulp  is 
inferior  to  the  same  weight  of  beets  before  extracting  the  sugar,  and  does  not 
differ  essentially  in  its  general  character  from  roots  and  other  succulent 
carbohydrate  feeding  stuffs.  It  appears  that  this  sugar  beet  pulp  is  now 
offered  in  a  dried  condition,  and  if  the  price  is  sufficiently  low  it  may 
doubtless  be  purchased  to  advantage  by  those  farmers  who  have  an  insuffi- 
cient supply  of  coarse  foods.  The  only  ingredient  of  value  in  beet  sugar 
molasses  is  the  sugar  which  has  not  crystallized.  This  molasses  contains 
from  50  to  60  per  cent,  of  sugar,  and  may  be  combined  advantageously 
with  coarse  fodders  and  nitrogenous  feeding  stuffs  in  making  up  a  ration 
for  various  classes  of  animals. 

8.  Hominy  Wastes.  In  the  manufacture  of  hominy  quite  a  portion 
of  the  maize  kernel  is  rejected,  and  is  known  in  the  market  as  hominy  feed. 
The  composition  of  this  by-product  is  not  essentially  unlike  that  of  the  whole 
maize  kernel,  and  it  is  very  nearly  equal  to  corn  meal  in  feeding  value.  At 
the  present  time  the  price  of  this  feeding  stuff  as  compared  with  com  meal 
is  such  that  it  may  be  purchased  with  advantage. 

The  above  is  a  brief  reference  to  the  principal  feeding  stuffs  found  in 
the  markets.  A  determination  of  the  ones  which  a  farmer  can  most  ad- 
vantageously purchase  depends  upon  the  ruling  prices.  There  are  no  hard 
and  fast  relative  values  which  can  be  applied  to  a  determination  of  the 
materials  which  it  is  wisest  to  purchase.  It  is  possible  to  base  a  rational 
decision  upon  a  comparison  of  the  proportions  of  digestible  material  in 
feeding  stuffs  of  the  same  class.  This  does  not  apply,  however,  when  com- 
paring feeding  stuffs  of  unlike  classes.  To  illustrate,  it  would  not  be  possible 
to  compare  the  value  of  corn  meal  and  cottonseed  meal  on  the  basis  of  the 
proportions  of  digestible  matter  in  the  two  materials,  because  the  digestible 
matter  in  the  one  is  so  greatly  unlike  that  in  the  other. 

MIXTURES  AND  ADULTERATIONS. 

No  more  important  topic  in  connection  with  this  general  subject  can 
be  brought  to  your  attention  than  the  present  quite  prevalent  practice  of 
compounding  mixed  feeds  which  contain  an  inferior  ingredient,  and  of  adul- 
terating many  of  the  valuable  feeding  stuffs  which  now  appear  in  the  markets. 
Let  us  consider  some  of  the  facts  which  are  well  known  to  those  who  are 
investigating  the  feeding  stuffs  trade. 

Let  me  say,  first  of  all,  that  I  have  known  of  very  few  instances  of  the 
adulteration  of  linseed  meal.  Up  to  the  present  time  no  feeding  stuff  has 
been  more  uniform  in  its  quality  than  has  this  one.  Inferior  cottonseed 
meals  appear  in  the  market  quite  frequently,  however.  Here  the  degrada- 
tion of  quality  is  accomplished  by  grinding  hulls  with  the  pure  meal.  Some 
so-called  cottonseed  meals  have  been  found  on  sale  carrying  less  than  30 
per  cent,  of  protein,  whereas  the  proportion  should  be  above  42  per  cent  a 


92  THE  CREAMERY  PATRON's  HANDBOOK. 

least.  When  such  mixtures  are  sold  for  what  they  are,  as  for  instance  in 
the  case  of  cottonseed  feed,  no  fraud  is  perpetrated,  and  the  consumer  is 
left  to  make  a  free  choice. 

So  far  as  I  have  observed,  the  only  danger  of  unfair  dealing  in  the  sale 
of  the  wastes  from  the  manufacture  of  starch  from  the  maize  kernel  lies  in 
a  failure  to  understand  clearly  the  differences  in  these  articles,  and  conse- 
quently of  buying  corn  bran  instead  of  the  more  valuable  gluten  feed  or 
gluten  meal.  I  suspect  that  in  some  instances  finely  ground  corn  bran  has 
been  sold  under  the  name  light  gluten,  or  special  gluten,  and  it  would  be 
very  easy  to  mix  such  finely  ground  corn  bran  with  the  gluten  meal  or  gluten 
feed  to  the  advantage  of  the  dealer,  because  of  the  lower  price  of  the  bran. 

One  of  the  most  notorious  adulterations  now  practiced  is  the  mixing 
of  ground  corn  cobs  or  ground  broom  corn  waste  with  wheat  bran.  A  sam- 
ple of  this  character  came  into  my  hands  the  other  day.  One  of  the  feeds 
licensed  in  the  State  of  New  York  is  such  a  mixture,  and  is  guaranteed  to 
contain  only  11  per  cent,  of  protein,  whereas  pure  bran  contains  from  15  to 
16  per  cent.  This  adulteration  may  easily  be  detected  by  any  one  who  will 
give  a  careful  study  to  the  general  appearance  of  pure  bran,  and  who  has  had 
an  opportunity  to  inspect  the  mixture.  A  deterioration  of  wheat  offals  is 
also  brought  about  by  introducing  into  them  various  inferior  mill  wastes. 
The  presence  of  this  inferior  material  is  generally  made  evident  by  the  hulls 
and  parts  of  weed  seeds  that  may  easily  be  seen. 

Taken  as  a  class,  various  mixed  feeds  known  under  a  great  number  of 
names  are  probably  the  worst  imposition  now  being  practiced  upon  the 
farmers  in  this  country.  In  these  the  inferior  ingredient  is  oat  hulls.  Oat 
hulls  are  probably  worth  less  than  good  cut  oat  straw.  In  fact,  I  consider 
them  inferior  to  any  straw  whatever.  Two  years  ago  we  took  a  large  number 
of  samples  of  so-called  corn  and  oat  feeds  sold  in  the  State  of  New  York,  and 
we  found  very  few  that  were  not  compounded  by  the  use  of  a  certain  pro- 
portion of  oat  hulls.  The  immediate  responsibility  here  lies  to  quite  an 
extent  with  the  local  millers  that  are  found  scattered  all  over  this  and 
other  states.  They  can  purchase  these  oat  hulls,  sometimes  unground 
and  sometimes  ground  into  a  very  fine  condition  so  that  they  are  not  so 
easily  detected,  at  a  very  low  price,  and  by  introducing  25  per  cent,  by 
weight  of  these  hulls  into  com  or  hominy,  can  produce  a  feed  which 
closely  resembles  genuine  com  and  oat  chop,  and  which  is  sold  at  the 
price  of  genuine  goods.  It  is  not  difficult  for  one  who  will  give  the  matter 
a  little  attention  to  detect  the  differences  between  these  inferior  mixtures 
and  genuine  com  and  oats.  The  oat  hulls  present  have  a  different  appear- 
ance, and  none,  of  the  crushed  oat  kernels  can  be  seen  in  the  oat  hull 
mixture.  There  are  sold  very  generally  throughout  the  country  certain 
proprietary  feeds  which  in  many  cases  are  a  mixture  of  several  materials. 
In  many  instances,  these  feeds  are  mixed  by  the  manufacturers  for  the 
sole  purpose  of  disposing  of  their  waste  products,  one  of  which,  oat  hulls, 
could  not  find  a  sale  in  the  market  if  not  disguised  by  the  presence  of 


COMMERCIAL  FEEDING  STUFFS.  93 

more  valuable  ingredients.  I  have  lately  learned  that  a  New  Jersey  firm 
is  making  a  mixed  feed  into  which  coffee  hulls,  rice  polish  and  other  in- 
ferior materials  enter.  This  fraudulent  stuff  has  been  sold  in  part  through 
a  New  York  firm.  Is  there  not  good  reason  for  advising  consumers  to 
avoid  all  unknown  mixtures  and  buy  only  standard  goods  ? 

Even  the  ground  cereal  grains,  such  as  corn  meal,  are  adulterated. 
Two  materials  are  at  present  used  for  adulterating  com  meal,  one  of  which 
is  hominy  feed  and  the  other  is  corn  bran.  It  may  be  claimed  that  the 
mixture  of  hominy  feed  with  com  meal  does  not  constitute  an  adulteration, 
because  the  former  is  nearly  equal  in  feeding  value  to  the  latter.  It  is  an 
adulteration,  however,  when  the  hominy  feed  can  be  purchased  at  a  con- 
siderably less  price  than  the  com  meal,  because  by  selling  the  former  at 
the  price  of  the  latter  an  imposition  is  practiced  upon  the  consumer.  He 
buys  at  the  higher  price  a  material  of  lower  commercial  value. 

I  have  in  my  possession  a  circular  letter  addressed  by  a  prominent 
jobber  in  the  State  of  New  York  to  millers,  explaining  to  them  how,  by  the 
introduction  of  ground  corn  bran  into  com  meal,  they  can  make  corn  meal 
at  a  price  which  will  enable  them  to  compete  successfully  in  the  market 
against  other  millers  or  dealers.  This  is  also  an  adulteration  which  is  an 
imposition  upon  the  consumers.  Com  bran  is  sold  for  much  less  than  corn 
meal  at  the  present  time,  and  has  undoubtedly  a  lower  feeding  value.  It 
is  easy  to  see  that  the  kind  of  adulteration  practiced  will  be  determined  by 
the  relative  prices  of  feeding  stuffs.  When  two  materials  similar  in  ap- 
pearance have  quite  different  selling  prices,  there  is  always  temptation 
for  dishonest  dealers  or  millers  to  mix  the  one  with  the  other. 

PRECAUTIONS  AND  PREVENTIONS. 

At  the  present  time  the  people  of  this  country  are  much  inclined  to 
resort  to  legislation  as  a  means  of  curing  various  evils.  Such  legislation  is 
generally  wise.  As  applied  to  feeding  stuff  control,  it  is  of  undoubted  value. 
First  of  all,  feeding  stuff  inspection  laws  have  an  educational  value. 
When  the  terms  of  such  a  law  become  known,  buyers  are  inclined  to  give 
a  great  deal  more  attention  to  the  composition  of  feeding  stuffs  than 
before.  This  is  true,  because  laws  of  this  nature  now  on  our  statute 
books  in  several  states  require  that  manufacturers  or  dealers  shall  file  with 
some  state  department  the  guaranteed  composition  of  their  goods,  and 
that  the  goods  when  sold  shall  be  properly  marked  with  the  name  of  the 
manufacturer  and  the  guaranteed  composition  of  the  goods.  Through 
these  means,  and  the  publications  which  are  occasionally  issued  as  a 
result  of  the  inspection,  consumers  become  more  familiar  with  the  compo- 
sition of  the  various  feeding  stuffs  than  would  otherwise  be  the  case. 

Moreover,  through  the  guarantees  and  the  proper  marking  of  the  various 
brands  of  feeding  stuffs,  the  purchaser  is  protected  against  buying  inferior 
materials.  To  illustrate,  cottonseed  meal  should  carry  no  less  than  42  per 
cent,  of  protein,  linseed  meal  should  carry  at  least  35  per  cent.,  gluten  meal 


94  THE  CREAMERY  PATRON  S  HANDBOOK. 

about  the  same,  gluten  feed  from  23  per  cent,  upwards,  malt  sprouts  and 
brewers'  grains  about  25  per  cent.,  wheat  bran  and  wheat  middlings  over 
15  per  cent.,  pure  mixed  corn  and  oats  over  10  per  cent.,  and  so  on.  Unless 
the  protein  is  kept  to  approximately  these  figures,  the  material  is  not  pure. 
Hulls  cannot  be  introdticed  into  cottonseed  meal  without  lowering  the  per- 
centage of  protein,  and  the  same  thing  is  true  of  the  admixture  of  ground 
corncobs  with  wheat  bran  or  any  other  material.  Oat  hull  mixtures, 
especially  those  where  their  components  are  com  meal  or  hominy  feed  and 
oat  hulls,  necessarily  carry  less  than  10  per  cent,  of  protein.  When  there- 
fore the  guarantee  of  a  proprietary  feed,  whatever  may  be  its  name,  ranges 
from  6  to  8  per  cent,  of  protein,  the  purchaser  may  be  pretty  sure  that  he 
has  under  observation  an  oat  hull  mixture,  and  the  purchaser  should  always 
remember  that  an  oat  hull  mixture  is  only  worth  what  it  contains  outside 
of  the  oat  hulls.     The  oat  hulls  are  not  worth  purchasing. 

It  is  probable,  too,  that  the  penal  force  of  a  feeding  stuff  counts  for 
something.  Some  men  are  honest  because  they  like  to  be,  some  men  are 
honest  because  they  are  afraid  to  be  otherwise,  and  some  have  courage 
enough  to  be  dishonest  until  they  are  caught.  With  the  second  class  and 
perhaps  the  third,  such  a  law  has  some  influence. 

It  must  be  remembered  that  after  all  no  law  can  take  the  place  of  intelli- 
gence on  the  part  of  those  whom  it  is  supposed  to  protect.  If  the  farmers 
of  this  country  would  inform  themselves  thoroughly  in  regard  to  various 
commercial  feeding  stuffs  on  the  market,  and  learn  to  distinguish  the  various 
kinds  by  mere  physical  inspection,  there  would  be  much  less  need  for  legis- 
lation than  is  at  present  the  case.  The  buyer  who  is  awake  to  the  situation 
will  not  purchase  oat  hull  mixtures  with  the  understanding  that  he  is  getting 
pure  corn  and  oats,  neither  will  he  long  be  deceived  by  bran  and  corncobs. 

One  fact  which  promotes  the  sale  of  inferior  feeding  stuffs  is  the  foolish 
desire  of  so  many  to  purchase  something  cheap.  If  one  dealer  has  a  mixture 
which  he  is  offering  at  a  dollar  per  ton  less  than  some  other  dealer,  the  former 
gets  the  trade  of  a  certain  class  of  people,  who  consider  only  price,  and  have 
no  intelligent  understanding  of  quality.  It  should  be  understood  that  even 
when  a  feeding  stuff  inspection  law  exists  it  will  be  largely  inoperative 
unless  it  has  the  co-operation  of  the  constituency  which  it  is  supposed  to 
benefit.  No  farmer  should  allow  himself  to  purchase  a  feeding  stuff  which 
is  not  sold  under  the  proper  guarantee  and  marks.  He  should  refuse  to 
listen  to  the  smooth  statements  of  some  dealer  or*  agent  who  fails  to  com- 
ply with  the  requirements  of  the  law,  and  who  assures  him  that  he  has 
some  remarkably  valuable  mixture  to  offer  him.  The  days  of  magic  are 
past.  There  are  no  nutrients  of  greater  value  than  those  which  are  found 
in  the  grains  which  are  raised  upon  your  farms,  and  when  any  manufacturer 
claims  to  have  discovered  some  remarkable  material  or  process,  by  means 
of  which  he  can  furnish  you  a  cattle  food  of  previously  unheard  of  merit, 
you  should  turn  a  deaf  ear. 


FAINTED  OR  DEFECTIVE  MILKS,  THEIR  CAUSES  AND 
METHODS  OF  PREVENTION. 


BY    DR.    H.   L.    RUSSELL,   BACTERIOLOGIST,     WISCONSIN     EXPERIMENT 
STATION— AUTHOR  OF   "DAIRY  BACTERIOLOGY." 

Madison,  Wis. 


The  peculiar  constitutiofi  of  milk  renders  it  especially  liable  to  de- 
fects that  seriously  impair  its  value  for  dairy  products.  Particularly  is 
this  so  where  made  up  into  cheese,  as  tainted  milk  exerts  a  more  pronounced 
and  harmful  effect  when  made  into  this  product  than  into  butter.  Thous- 
ands of  dollars  are  yearly  lost  to  the  cheese  industry  because  of  the  imper- 
fections that  occur  in  the  condition  of  the  milk.  Much  of  this  could  be 
saved  if  a  more  thorough  knowledge  concerning  the  causes  of  these  troubles 
could  be  disseminated. 

Considering  the  question  of  milk  defects  from  the  standpoint  of  the 
milk  producer — the  factory  patron — the  subject  may  be  treated  under 
the  following  heads; 

1.  Taints  or  defects  produced  by  the  presence  of  living  micro-organ- 
isms. 

2.  Taints  or  defects  due  to  the  absorption  of  pre-existing  odors  from 
the  air  or  food,  or  to  the  derangement  of  the  normal  functions  of  the 
animal. 

In  the  first  instance  we  have  to  deal  with  biological  problems,  with 
milk  as  affected  by  living  germs;  in  the  second,  the  defective  or  improper 
condition  is  caused  mainly  by  the  absorption  of  odors  in  a  purely  physical 
way,  or  is  due  to  some  unusual  condition  of  the  system  of  the  animal. 

Before  taking  up  the  taints  in  milk  due  to  germ  life,  it  may  be  help- 
ful to  premise  this  with  a  brief  discuvssion  of  how  living  organisms  gain 
access  to  milk  and  the  conditions  that  favor  their  development. 

Milk  as  a  bacterial  food  medium.  The  physical  constitution  of 
milk  is  well  adapted  to  promote  the  active  growth  of  many  living  organisms 

95 


ft 


96  THE  CREAMERY  PATRON's  HANDBOOK. 

if  they  are  once  introduced.  The  nutritive  elements  in  it  are  either 
in  a  soluble  state  or  are  readily  converted  into  a  condition  that  permits  of 
their  absorption  by  the  lower  forms  of  plant  life.  The  degree  of  concentra- 
tion is  also  favorable  to  most  forms.  Condensed  milk  keeps  because 
the  soluble  solids  are  so  concentrated  that  living  germs  cannot  well 
develop  in  it;  in  ordinary  milk  the  more  dilute  condition  permits  de- 
velopment. 

The  chemical  composition  of  milk  is  also  favorable  to  germ  activity. 
In  reaction  it  is  nearly  neutral,  or  if  acid,  the  acidity  is  not  usually  suffi- 
cient to  inhibit  the  development  of  life  that  is  otherwise  capable  of  growth 
in  such  a  fluid.  Not  all  of  the  milk  constituents  are  of  equal  value  as  food 
for  micro-oganisms.  The  fat  is  not  readily  affected,  hence  butter  is  less 
susceptible  to  biogenic  defects  than  cheese.  Both  the  sugar  and  the  nitro- 
genous elements  are  readily  decomposed  by  a  large  number  of  micro-or- 
ganisms. 

The  lower  forms  of  plant  Hfe  such  as  the  bacteria,  yeasts  and  moulds 
are  the  common  organisms  which  are  capable  of  existing  in  milk  that  dele- 
teriously  affect  it.  The  first  group  is  by  far  the  most  important;  indeed, 
the  great  majority  of  abnormal  milks  that  may  be  ascribed  to  germ  origin 
are  due  to  this  type  of  organic  life.  In  some  instances,  yeasts  and  moulds 
have  some  effect,  but  their  influence  is  usually  more  potent  in  the  manu- 
factured product   than  in   fresh   milk. 

Healthy  milk  sterile  in  udder.  While  milk  is  so  constituted 
chemically  and  physically  as  to  make  an  excellent  food  for  these  lower  forms 
of  vegetable  Hfe,  it  is  free  from  all  traces  of  germ  life  in  the  milk  glands  of  a 
healthy  animal.  In  a  diseased  animal  the  case  may  be  different,  especially 
if  the  trouble  exists  in  connection  with  the  udder.  An  animal  may  be 
suft'ering  from  some  physiological  trouble  such  as  indigestion,  stomach 
or  intestinal  derangement,  and  yet  the  milk  might  retain  its  sterile  prop- 
erties. Indeed,  the  disturbed  condition  of  the  animal  due  to  the  disease 
might  be  so  grave  as  to  seriously  alter  the  chemical  or  even  the  physical 
condition  of  the  milk,  and  still  the  milk  remain  germ  free.  It  is  a  very 
prevalent  notion  that  the  ingestion  of  living  germs  with  the  food  is  the 
way  in  which  the  milk  becomes  infected,  but  such  is  not  the  case.  The 
healthy  animal,  or  even  vegetable  tissue  for  that  matter,  is  free  from  for- 
eign forms  of  life.  Normal  blood  is  perfectly  sterile.  In  the  functional 
activity  of  organs,  the  secretions  as  secreted  are  likewise  free  from  micro- 
organisms. 

how  milk  becomes  infected  with  germ  life. 

While  the  milk  is  sterile  when  elaborated  in  the  udder,  it  in- 
variably becomes  contaminated  with  living  germs  during  the  process  of 
milking.  This  need  cause  but  little  wonder  when  we  consider  the  con- 
ditions under  which  the  milk  is  drawn.     All  of  the  surroundings  oi  the 


RULES  AND  REASONS  FOR  FARM  CARE  OF  MILK. 


97 


animal  are  teeming  with  innumerable  microbes.  From  the  time  of  milk- 
ing until  it  is  removed  from  the  barn,  it  is  continually  exposed  to  con- 
ditions that  permit  of  its  being  infected  with  bacteria.     Even  before  it 

flows  from  the  udder,  it  is  exposed  to  con- 
tamination, for  the  opening  of  the  teat  is 
always  covered  with  a  film  of  dirt  and  from 
this  is  derived  a  sufficient  quota  of  bacteria 
to  infect  the  same.  To  such  an  extent  is 
this  true,  that  the  first  few  streams  from 
each  teat  contain  a  much  larger  number 
of  organisms  than  any  subsequent  part  of 
the  milking. 

In  attempting  to  prolong  the  keep- 
ing quality  of  milk  as  is  done  in  the 
milk  business,  the  presence  of  these  organ- 
isms is  a  drawback,  for  the  bacteria  in  the 
fore  milk  are  in  a  rapid  state  of  growth, 
owing  to  the  environment  in  which  they 
have  been  kept.  Warmth,  food  and 
moisture  are  present  in  the  milk  duct  to  a 
favorable  degree,  and  a  rapid  growth  can- 
not but  take  place. 
Dairy  utensils.  Dirty  vessels  are  a  most  prolific  source  of  trouble. 
Old  rusty  cans  that  are  difficult  to  cleanse,  and  therefore  are  not  well  cleaned, 


Fig.  1.— Sectional  view  of  udder;  a, 
exterior  opening  of  milk  duct  show- 
ing opportunity  of  infection  by 
bacteria  from  without;  b,  milk  cis- 
tern; c,  milk  sinus;  d,  glandular 
secreting  tissues;  e,  sphincter  mus- 
cle of  teat.  The  bacteria  are  unable 
nnder  ordinary  conditions  to  work 
their  May  up  into  milk  cistern  but 
the  lower  portion  of  milk  duct  in 
teat  almost  invariably  contains 
them. 


Fig.  2.— Microscopic  appearance  of  ordinary  milk  showing  fat  globules  and  bacteria  in  the  milk 
serum.    The  cluster  of  bacteria  on  left  side  are  lactic  acid  forming  germs. 

are  a  standing  menace  to  the  purity  of  a  milk  supply.     Too  much  atten- 
tion cannot  be  paid  to  the  condition  of  these  milk  receptacles.     Not  only 


98  THE  CREAMERY  PATRON's  HANDBOOK. 

should  great  care  be  given  the  milk  pails  and  cans,  but  all  utensils  that 
come  in  contact  with  the  milk  should  be  subject  to  the  same  close  scrutiny. 
The  custom  of  returning  the  by-products  of  the  factory  (skim  milk,  whey 
and  buttermilk)  to  the  farm  in  the  same  set  of  cans  that  are  used  for  the 
fresh  milk  is  a  source  ol  much  trouble.  Many  factories  insist  that  sepa- 
rate receptacles  shall  be  used  for  these  products  that  are  always  in  an  ad- 
vanced stage  of  fermentation.  With  intelligent  effort  the  danger  from 
this  source  could  be  much  minimized,  but  the  difficulty  lies  in  the  fact  that 
one  careless  patron  often  defeats  the  labors  of  those  who  are  more  careful 


FlQ.  3.— The  wrong  and  right  kind  of  a  mills  pail.  A,  the  ordinary  type  of  pail  showing  sharp 
angle  between  sides  and  bottom;  B,  the  same  properly  flushed  with  solder  so  as  to  facilitate 
thorough  cleaning.  The  lower  figure  represents  a  joint  as  ordinarily  made  in  tinware.  The 
depression  a  affords  a  place  of  refuge  for  bacteria,  from  which  they  are  not  readily  dislodged. 
This  opening  joint  should  be  filled  completely  with  solder. 

in  this  regard.  Greater  care  on  the  part  of  the  cheesemaker  in  keeping 
the  whey  vat  sweet  and  clean  would  be  an  object-lesson  to  patrons  that 
would  be  of  more  value  than  abundance  of  precept. 

It  must  be  remembered  in  cleaning  milk  vessels  that  the  spores  of 
these  "infinitely  little"  germs  are  often  endowed  w4th  powers  of  resistance 
that  far  exceed  the  ordinary  standard.  In  a  practical  way,  on  the  farm, 
unless  one  has  steam  at  his  command,  it  is  impossible  to  actually  destroy 
all  these  latent  forms  of  life  that  may  happen  to  adhere  to  a  pail  or  can. 
Tepid,  or  even  hot  water  momentarily  applied  has  but  little  effect,  but 
thorough  scalding  will  do  much  toward  removing  the  larger  amount  of 
germ  hfe.  Joints  and  seams  should  receive  especial  attention.  These 
should  be  well  flushed  with  solder  so  as  to  make  a  round  surface  that  can 
easily  be  cleaned. 

Infection  from  body  of  animal.  A  serious  source  of  contamination 
of  milk  always  comes  from  the  animal  herself.  Drawn,  as  the  milk  usually 
is,  in  an  open  pail,  the  opportunity  for  entrance  of  loose  hairs,  particles 
of  excreta,  fine  dust,  epithelial  scales  and  fodder  particles  could  not  well 
be  improved.     Every   hair  of  the   animal's   coat  is   laden   with   dormant 


RULES  AND  REASONS  FOR  FARM  CARE  OF  MILK.  99 

germ  life.  Fig.  4  shows  a  culture  made  of  several  hairs  that  were  allowed 
to  fall  on  a  sterile  gelatine  surface.  When  the  animal  is  shedding  her 
hair,  there. is  nothing  to  prevent  the  falhng  of  these  germ-laden  particles 
directly  into  the  milk.  Even  where  the  hair  is  not  rubbed  off,  the  move- 
ments of  the  animal  and  milker  are  constantly  dislodging  particles  of  fine 
dust  that  settle  in  a  continuous  shower  into  the  warm  nutrient  fluid  be- 
low. It  may  be  thought  that  straining  the  milk  removes  this  source  of 
filth.  So  it  does  the  visible  filth,  but  not  until  the  invisible  living  germ 
life  has  been  washed  ofi^  into  the  fluid,  there  to  set  up  the  various  fermenta- 
tions that  it  is  capable  of  producing.  The  kind  of  organisms  that  gain 
access  to  the  milk  from  this  source  is,  generally  speaking,  thoroughly  un- 
desirable. They  are  largely  fecal  bacteria,  derived  from  decomposing 
animal  excreta.     In  a  large  number  of  instances  they  are  spore-bearing 


Fig.  4. — Showing  the  bacterial  contamination  arising  from  hair.  These  three  hairs  were  allowed 
to  fall  on  a  sterile  gelatine  surface.  The  adherent  bacteria  developed  readily  in  this  medium 
and  the  number  of  bacteria  thus  introduced  into  the  milk  from  these  hairs  can  be  estimated 
by  the  developing  colonies  that  show  as  irregular  protuberances  along  the  line  of  the  hair. 

bacteria  that  are  very  resistant,  and  the  type  of  fermentative  activity  that 
they  are  capable  of  producing  in  milk  is  undesirable  in  cheese  making. 

Besides  the  dirt  and  filth  that  is  derived  directly  from  the  animal, 
matter  from  other  sources  may  gain  access  to  the  milk  by  being  carried 
in  the  hairy  coat  of  the  animal. 

Cows  wading  in  stagnant  water  in  midsummer  often  cover  their  bag 
and  flanks  with  slimy  deposits  that  dry  on  and  in  this  condition  particles 
of  dust  are  readily  dislodged. 

The  custom  of  leaving  the  milk  in  the  bam  even  during  the  milking 
is  a  practice  that  should  be  thoroughly  condemned.  Not  only  can  it  absorb, 
to  a    certam  extent,  the  odors  peculiar  to  the  place — a  point  which  will 


100  THE  CREAMERY  PATRON's  HANDBOOK. 

be  taken  up  more  in  detail  later — but  the  milk  may  be  filled  to  a  greater 
or  less  extent  with  the  fine  dust  that  is  floating  in  the  bam  air.  If  dry- 
feed  has  been  fed  immediately  before  or  during  milking,  the  air  of  the  barn 
will  be  filled  with  dust  particles  that  contribute  their  quota  of  bacterial 
life. 

In  a  general  way,  this  gives  a  brief  summary  of  how  the  milk  becomes 
infected  with  bacterial  life.  Some  of  these  species  are  not  especially  un- 
desirable as  to  their  effect  on  manufactured  products ;  but  very  often  serious 
trouble  does  arise  at  the  factory,  owing  to  the  introduction  of  troublesome 
bacteria  that  gain  access  through  the  improper  care  of  milk.  To  the  ex- 
tent that  is  consistent  with  practical  manipulation,  the  attempt  should  be 
made  to  so  handle  milk  as  to  keep  all  kinds  of  bacterial  life  out  of  it.  There 
is  no  danger  of  milk  being  so  sweet  and  pure  as  to  injure  it  for  commercial 


Fig.  5.— Showing  germ  content  of  barn  air.  A  sterile  gelatine  plate  was  exposed  for  30  seconds  in 
the  barn  during  the  milking.  The  bacteria  from  the  air  have  settled  on  the  moist  surface  and 
developed  into  colonies.  Each  spot  on  the  circle  represents  a  colony  that  grew  from  a  single 
germ. 

purposes.  If  a  large  percentage  of  its  bacterial  content  was  excluded,  even 
to  such  an  extent  as  to  materially  retard  the  normal  development  of  the 
acid,  still  such  a  condition  is  to  be  preferred  to  that  of  continually  over- 
ripe or  tainted  milk.  It  is  far  better  for  the  maker  to  use  a  starter  and  con- 
trol the  course  of  the  fermentation  than  it  is  "to  let  the  acid  boss  him." 

EFFECT    OF    TEMPERATURE    ON    QUALITY. 

The  proper  treatment  of  milk  does  not  stop  with  the  securing  of  it  in 
as  near  its  original  purity  as  possible,  but  it  must  be  handled  in  such  a 
way  as  to  retard  the  development  of  bacteria  that  find  their  way  into  it. 
As  it  comes  from  the  animal,  it  has  a  high  temperature,  approximating 


RULES  AND  REASONS  FOR  FARM  CARE  OF  MILK. 


101 


blood  heat.  At  this  elevated  temperature  bacterial  growth  takes  place 
with  surprising  rapidity,  and  unless  the  animal  heat  is  artificially  lowered 
and  the  milk  kept  chilled,  various  fermentations  are  set  up  in  it  as  a  re- 
sult of  the  growth  of  different  bacterial  forms.  Common  experience  is  so 
uniformly  in  accord  with  this  that  no  further  statement  is  necessary  to 
emphasize  its  importance.     (Figure  6.) 

FERMENTATIONS  OF  MILK. 

So  far  we  have  considered  the  manner  of  infection  of  milk  by  bacteria 
rather  than  the  kind  of  infection.  As  the  biological  defects  in  milk  possess 
more  or  less  well  defined  characteristics  that  enable  the  experienced  per- 
son to  recognize  them,  it  is  necessary  that  the  leading  troubles  with  which 


PROGENY  of  A 
SINGLE  GERM 
INI  TWELVE  HOURS 


Fig.  6.— Showing  the  effect  of  cooling  milk  on  the  growth  of  bacteria.    The  beneficial  results  of 
early  chilliug  are  readily  apparent. 

the  factory  patron  may  be  brought  in  contact  should  be  so  described  as  to 
enable  him  to  recognize  their  presence  and  intelligently  determine  the 
cause  of  the  same.  A  great  deal  of  misconception  exists  among  dairymen 
as  to  the  causes  of  these  troubles.  We  shall  attempt,  however,  to  outline 
briefly  the  causes  of  these  various  defects  in  milk  with  sufficient  clearness 
so  that  they  may  be  recognized.  This  will  enable  the  patron  to  intelli- 
gently search  for  the  same  and  apply  an  efficient  remedy  directly  to  the 
seat  of  the  trouble  rather  than  to  expend  so  much  well  intended  but  mis- 
directed energy  in  other  directions. 

SOUR    MILK    OR    LACTIC    ACID    FERMENTATION. 

Milk,  if  left  to  itself  invariably  undergoes  a  fermentative  change,  gen- 
erally known  as  souring.  The  acidity  of  the  same  gradually  increases  un- 
til finally  the  amount  of  acid  developed  causes  a  coagulation  or  precipita- 
tion of  the  casein,  and  milk  is  said  to  curdle.  This  change  is  brought  about 
mainly  by  a  fermentation  of  the  milk  sugar,  lactic  acid  being  the  chief 
product  formed.  The  primary  cause  of  this  change  is  not  to  be  found  in 
any  atmospheric    condition,    such    as   damp  or   hot  weather,    or    sudden 


102 


THE  CREAMERY  PATRON  S  HANDBOOK. 


changes  in  temperature,  but  is  dependent  upon  the  growth  of  certain  species 
of  bacteria  that  get  into  the  milk.  Notwithstanding  the  popular  notion, 
thunder  storms  in  and  of  themselves  do  not  sour  milk.  If  milk  is  free 
from  bacterial  or  other  living  organisms,  thunder  or  electric  discharges  are 
unable  to  affect  its  acidity.  It  is  the  conditions  that,  usually  accompany 
the  thunder  storms,  such  as  damp,  heavy,  muggy  weather — conditions  that 
favor  rapid  bacterial  growth  that  are  the  real  cause  of  the  more  rapid  changes. 
The  lactic  acid  bacteria  are  so  widely  distributed  that  their  presence  in 
milk  is  always  assured,  and  the  fermentative  change  that  they  cause  may 
be  considered  as  normal. 

In  general  their  presence  is  advantageous  in  milk  intended  for  cheese 
making,  as  the  whole  process  of  manufacture  favors  the  development  of 
this  class  to  the  exclusion  of  other  kinds.  Their  enormous  development  in 
green  cheese  cannot  be  without  significance,  and  undoubtedly  the  rapidity 
and  character  of  the  ripening  process  is  largely  determined  by  the  develop- 
ment of  this  group. 

GASSY    MILK. 

The  most  dreaded  fermentations  with  which  the  cheesemaker  has  to 
contend  are  those  in  which  gaseous  by-products  are  formed.     In  the  great 


Fig.  7.— a  "gassy"  cheese  made  from  tainted  milk.    Note  not  only  its  porous  texture  but  the 
distorted  shape  of  the  cheese, 

majority  of  instances,  the  organisms  causing  these  changes  belong  to  the 
sour  milk  class,  but  in  addition  to  the  lactic  acid  that  they  form,  they  also 
give  off  other  decomposition  products,  among  which  are  gases  such  as  car- 
bon dioxide  and  hydrogen,  and  various  volatile  ill-smelling  compounds.  Fer- 
mentations of  this  character  are  almost  sure  to  produce  undesirable  taints 
that  pass  over  into  the  cheese,  materially  injuring  its  quality. 

The  appearance  of  "gassy"  milk  is  due  entirely  to  the  presence  of  gas 
producing  bacteria.     All  of  the  phenomena  in  cheese  making  associated 


Of  / 


RULES  AND  REASONS  FOR  FARM  CARE  OF  MILK. 


103 


with  the  development  of  gas  are  likewise  attributable  to  the  same  cause. 
If  the  difficulty  appears  before  the  milk  is  set,  the  milk  is  said  to  be 
"gassy."  Often  it  is  delayed  until  the  cooking  process,  when  the  curds 
rise  to  the  surface  of  the  whey  and  float  on  account  of  the  development 
of  the  imprisoned  gas.  Such  curds  are  known  as  "floaters"  or  "bloat- 
ers." A  less  pronounced  fermentation  results  in  the  production  of  "pin- 
holes" in  the  curd.  The  appearance  of  gas  may  even  be  delayed  until 
the  cheese  is  taken  from  the  press.  If  it  occurs  at  this  stage,  the  cheese  is 
said  to  "huff"  or  swell  and  the  texture  in  severe  cases  is  practically  de- 
stroyed. All  of  these  appearances  whether  they  occur  in  the  milk,  in 
the  curd,  or  in  the  green  cheese  are  to  be  traced  back  to  a  faulty  condi- 
tion in  the  milk.     In  the  majority  of  instances  this  originates  on  the  farm 


Fig.  8.— a  block    (Swiss)   cheese   made  from  *'8rassy"  milk.    This  is  the  most  common  trouble 
noted  in  the  Swiss  cheese  industry. 


through  careless  methods  of  handling.  The  rapidity  of  its  development 
in  the  factory  can  be  controlled  in  part  by  the  cheesemaker,  but  it  is  diffi- 
cult, if  not  impossible,  to  make  a  superior  article  out  of  inferior  raw  mate- 
rials. Unless  the  factoryman  is  furnished  with  a  clean,  pure,  wholesome 
milk  free  from  noxious  germs  that  are  able  to  cause  these  abnormal  fer- 
mentations, he  cannot  be  expected  to  make  a  superior  product. 

SWEET    CURDLING    AND    DIGESTING    FERMENTATIONS    IN    MILK. 

Quite  often  the  milk  producer  finds  that  his  milk  lobbers  or  curdles 
quickly  without  the  production  of  appreciable  amounts  of  acid.  This 
premature  curdling  is  an  abnormal  fermentation  in  which  the  following 
series  of  changes  occur  in  the  character  of  the  milk.  The  casein  is  not 
precipitated  on  account  of  the  development  of  lactic  acid  but  by  the  action 
of  certain  unorganized  ferments  (enzymes)  that  are  secreted  by  various 
species  of  bacteria.  The  action  of  these  non-vital  ferments  is  quite  similar 
to  that  of  ordinary  rennet;  in  fact,  rennet  as  well  as  pepsin,  are  examples 


104  THE  CREAMERY  PATRON's  HANDBOOK. 

of  these  proteid-converting  enzymes,  that  are  extracted  from  the  stomachs 
of  animals.  Under  proper  conditions,  certain  bacteria  have  the  power 
of  producing  various  enzymes  in  a  manner  similar  to  the  cells  of  the  stom- 
ach or  intestine.  This  bacterial  rennet  does  not  differ  materially  from 
rennet  of  animal  origin.  Curds  precipitated  by  the  action  of  rennet  may 
be  readily  distinguished  from  those  produced  by  acid.  As  a  rule,  they 
are  softer,  and  more  gelatinous  than  acid  curds. 

This  abnormal  milk  is  produced  by  a  large  variety  of  bacteria  which 
as  a  class  can  be  characterized  as  follows:  As  a  rule  they  are  spore  bear- 
ing organisms;  therefore,  they  possess  high  powers  of  resistance.  It.  is 
for  this  reason  that  boiled  or  heated  milks  almost  always  undergo  this 
type  of  fermentation.  If  such  milk  is  allowed  to  stand  after  it  has  curdled, 
another  abnormal  change  usually  sets  in  which  is  marked  by  the  gradual 
digestion  of  the  curd  and  the  appearance  of  a  cloudy  whey.  Such  "wheyed 
off"  milks  have  had  the  insoluble  casein,  the  leading  cheese  constituent 
of  the  milk,  transformed  into  soluble  peptone-like  substances.  This  part 
of  the  cheese  solids  is  therefore  dissolved  or  "digested"  as  it  is  said.  When 
such  a  change  has  occurred,  recovery  of  the  casein  in  the  milk  is  impos- 
sible. It  is  for  this  reason  that  the  cheese  yield  from  tainted  milks  of  this 
class  is  lower  than  from  pure  sweet  milk.  The  unfairness  of  the  "pound 
for  ten"  plan  of  manufacturing  cheese  is  evident  under  such  circumstances. 
With  such  defective  milk,  it  is  a  physical  impossibility  for  the  cheese  maker 
to  retain  the  entire  casein  in  the  cheese. 

The  organisms  producing  these  quick  curdling  and  digestive  fermen- 
tations are,  as  ^a  rule,  bacteria  that  are  associated  with  fecal  matter  which 
finds  its  way  into  the  milk  in  a  variety  of  ways. 

SLIMY    FERMENTATIONS. 

Not  infrequently  milk  undergoes  a  marked  change  in  its  consistency, 
becoming  so  viscous  as  to  even  string  out  in  threads  to  some  distance. 
All  gradations  of  this  increased  viscosity  may  be  noted,  from  where  the 
milk  is  slightly  thickened  or  sticky,  through  a  slimy  or  slippery  stage,  to 
that  where  it  can  be  pulled  out  into  long  strings.  A  variety  of  terms  have 
been  applied  to  the  different  phases  of  this  series  of  changes  to  represent 
the  varying  conditions  that  are  to  be  noted.  Thus,  slimy  or  viscous  milk 
refers  to  an  increased  viscosity;  ropy,  stringy  or  thready  milk,  to  where 
the  milk  adheres  to  anything  it  touches,  stringing  out  in  threads  often 
several  feet  long. 

The  causes  of  these  various  abnormal  fermentations  are  due  to  the  pres- 
ence of  certain  species  of  bacteria  that  for  the  time  being  gain  the  ascend- 
ency over  the  normal  milk  bacteria.  Several  different  species  have  been 
separated  from  samples  of  slimy  or  ropy  milk. 

In  some  instances  the  sugar  constituent  of  the  milk  is  changed  into 
a  viscous  substance  by  the  action  of  these  organisms;  in  other  cases  the 
proteid  elements  suffer.     Ropy  or  stringy  milk  besides  being  unsightly 


RULES  AND  REASONS  FOR  FARM  CARE  OF  MILK. 


105 


and  thus  injuring  the  product  for  direct  consumption,  is  undesirable  for 
dairy  products.  The  viscosity  of  such  milk  is  increased  so  much  that 
it  cannot  be  thoroughly  creamed  for  butter  making,  and  the  fermentation 
changes  that  go  in  the  curd  also  injure  it  in  some  cases  for  cheese  making. 
The  slimy  fermentations  are  more  apt  to  occur  during  summer  weather, 
but  epidemics  of  this  kind  have  been  reported  under  winter  conditions. 
Defective  milks  of  this  type  are  quite  frequent,  as 
several  epidemics  come  to  our  notice  almost  every 
year.  A  careful  bacteriological  study  of  apparently 
normal  milk  often  reveals  the  presence  of  slime- 
forming  bacteria  i»  limited  numbers  that  are  kept 
under  subjection  by  some  more  dominant  ferment 
change  such  as  the  sour  milk  fermentation. 

BITTER    FERMENTATIONS. 

A  bitter  condition  in  milk  may  be  induced  by  a 
variety  of  causes,  but  true  fermentations  that  pro- 
duce bitter  products  are  the  result  mainly  of  bacterial 
action.  This  type  of  fermentation  is  caused  by 
widely  different  bacteria.  The  writer  has  isolated  a 
pure  acid  organism,  one  that  soured  milk  without 
the  production  of  any  gaseous  product,  and  yet 
milk  impregnated  with  this  organism  developed  a 
taste  as  bitter  as  gall.  Many  of  the  digestive  or  pep- 
tonizing fermentations  develop  bitter  flavors.  Where 
butyric  acid  is  formed  in  milk,  a  bitter  taste  is 
often  noted.  In  heated  milks  especially,  bitter 
flavors  frequently  occur.  This  condition  arises  from 
the  fact  that  the  heating  process  destroys  the  normal 
lactic  acid  bacteria  and  as  these  bitter  ferment  germs 
are  usually  spore-bearing  organisms,  they  are  able 
to  resist  the  heating  process. 
FIG.  9. -A  "slimy"  milk.  Bitter  milk  or    cream    is    occasionally  noted  in 

fln^^S-eadf  sevlrai"fel^  ^^^  winter.     Some  of  the  bacteria   that  are  able  to 
in  length.  form    bitter    substance    can    grow    at    considerably 

lower  temperatures  than  the  ordinary  sour  milk  forms;  and  so,  if  milk 
is  kept  where  it  is  near  the  freezing  point,  these  bitter-forming  species  develop 
more  rapidly  than  the  lactic  species,  thus  giving  the  peculiar  flavor  to  the 
milk.  In  some  cases  the  bitter  flavor  in  milk,  unless  it  is  too  pronounced, 
disappears  when  the  product  is  made  up  into  butter  or  cheese. 

VARIOUS    OTHER    FERMENTATIONS. 

The  above  fermentative  changes  include  the  more  important  ones  that 
are  liable  to  appear  in  milk  as  a  result  of  bacterial  infection.  In  addition 
to  these  there  are  numerous  other  changes  that  occur  from  time  to  time. 


106  THE  CREAMERY  PATROn's  HANDBOOK. 

Among  such  may  be  mentioned  the  formation  of  alcohol,  due  manliy  to 
yeasts,  pigment  fermentations  such  as  blue,  red  or  bloody,  yellow  and 
green  milks;  but  these  do  not  occur  frequently  enough  to  merit  a  furthei 
consideration  in  this  connection. 

The  fermentations  so  far  referred  to  are  the  result  of  bacterial  action. 
They  are  not  diseases  in  the  strict  sense  of  the  word,  but  they  affect  mater- 
ially the  commercial  value  of  milk. 

DISEASE     BACTERIA     IN     MILK. 

Besides  these  bacterial  defects  or  troubles,  there  are  certain  bovine 
diseases  of    a  contagious  character   in  which  the  milk  of  the  diseased  ani- 


FlG.  10. — Bacterial  content  of  nailk  handled  in  ordinary  way.  Each  spot  represents  a  colony 
growing  on  gelatine  plate.  Compare  with  Fig.  11  (opposite  page)  where  same  quantity  of  milk 
is  used  in  making  culture.    Over  15,000  bacteria  per  cc.  in  this  milk. 

mal  may  be  infected  with  bacteria  dangerous  to  health.  In  some  instances 
the  milk  secretion  is  so  changed  by  the  disease,  as  in  anthrax  fever,  that 
its  abnormal  appearance  in  connection  with  the  condition  of  the  animal 
would  lead  to  its  rejection.  In  other  animal  diseases,  the  milk  may  show 
no  physical  peculiarity  that  would  enable  one  to  recognize  its  true  state. 
As  for  instance,  in  tuberculosis,  the  milk  secretions  remain  apparently 
unimpaired  for  a  considerable  period,  and  it  is  only  where  the  disease  be- 
comes aggravated,  especially  in  the  mammary  glands,  that  the  appearance 
of   the    milk   Is    markedly    changed. 

The  majority  of  the  bacteria  that  are  capable  of  causing  contagious  dis- 
eases gain  access  to  milk  after  it  is  drawn.  Persons  convalescing  from 
fevers  may  infect    the    milk,  or  individuals  who    care    for    the    sick  may 


RULES  AND  REASONS  FOR  FARM  CARE  OF  MILK.  107 

inadvertently  be   the  means    of    transmitting  contagion.     Typhoid  fever 
is  quite    often    disseminated    in    this    way. 

The  greatest  danger  that  arises  from  a  diseased  milk  supply  comes 
from  the  poison-forming  bacteria  that  get  into  it  through  improper  handling. 
The  cases  of  ice  cream,  cheese  and  milk  poisoning,  and  the  high  mortality 
of  bottle-fed  infants  are  in  large  part  due  to  the  poison  formed  from  the 
putrefactive  changes  that  take  place  in  milks  that  are  produced  by  care- 
less and  filthy  methods  of  handling.  The  presence  of  such  disease  bacteria 
cannot  be  recognized  by  a  simple  test.  The  greatest  care  should  be  taken 
by  all  dairymen  in  regard  to  the  milk  of  animals  suffering  from  any  disease; 


Fig.  11.— Bacterial  content  of  milk  drawn  with  care.  Diminished  germ  content  is  shown  by 
smaller  number  of  colonies  (330  bacteria  per  cc).  Compare  this  culture  with  that  shown  in 
Fig.  10  on  opposite  page. 

also  in  allowing  persons  to  handle  the  milk  supply  who  are  convalescing 
from  or  who  have  been  exposed  to  contagious  diseases  of  any  sort. 

DIRECT    ABSORPTION    OF    TAINTS. 

In  a  great  many  cases  where  milk  becomes  tainted  so  as  to  impair  its 
value  for  cheese  making,  the  trouble  is  due  to  the  operation  of  another 
set  of  causes  than  those  that  have  just  been  considered.  It  is  a  well  known 
fact  that  milk  readily  absorbs  many  volatile  substances  with  which  it  may 
come  in^contact,  and  it  is  generally  believed  that  the  taints  and  defects 
that  are  from  time  to  time  observed  in  milk  are  due  to  this  absorptive 
property  rather  than  to  the  growth  and  development  of  various  fermenta- 
tive organisms  that  form  undesirable  flavors  and  odors  by  breaking  down 
certain  substances  in  the  milk.  While  in  the  popular  mind  greater 
importance  is  attached  to  this  physical    absorption  than  the  actual  facts 


108  THE  CREAMERY  PATROn's  HANDBOOK. 

will  warrant,  still  it  should  be  thoroughly  understood  that  this  principle 
does  operate  to  a  considerable  extent  and  that  undesirable  or  defective 
milk  is  often  produced  entirely  through  the  operation  of  these  physical 
processes. 

Many  liquids  have  a  great  affinity  for  matter  in  a  gaseous  form  and 
will  absorb  varying  amounts  of  such  substances.  These  can  be  readily 
recognized  if  the  absorbed  substance  contains  an  odoriferous  principle. 
A  fluid  like  milk  possesses  this  property  to  an  unusual  degree,  for  not  only 
does  the  liquid  serum  absorb  volatile  odors,  but  the  fat  also  has  a  great 
affinity   for   many   of   these    substances. 

ABSORPTION    AFTER    MILKING. 

As  milk  is  exposed  during  the  milking  process  and  very  often  after  its 
withdrawal  to  an  atmosphere  that  is  liable  to  contain  odors  of  an  unde- 
sirable character,  it  is  not  surprising  to  note  that  it  may  thus  contract 
flavors  by  direct  absorption.  The  peculiar  stable  odor  is  due  to  the  vol- 
atile products  that  are  escaping  from  the  decomposing  masses  of  manure 
or  fermenting  foods  and  the  exhalations  from  the  bodies  of  animals  in  the 
bam.  Under  ordinary  circumstances  the  barn  air  is  saturated  with  these 
products,  and  even  in  a  well  ventilated  barn,  where  considerable  care  is 
taken  to  purify  the  air,  they  persist  to  a  greater  or  less  degree  in  spite  of 
all   efforts. 

It  is  a  popular  belief  that* milk  will  not  absorb  any  of  these  odors  if  it 
is  warmer  than  the  surrounding  air;  that  it  exhales  odors  when  warmer 
and  absorbs  odors  only  when  colder  than  the  atmosphere.  For  this  reason 
it  is  said  that  there  is  no  danger  of  milk  absorbing  any  taints  in  the  barn 
so  long  as  it  is  removed  from  such  an  atmosphere  before  it  is  cool.  Scarcely 
any  one  will  uphold  the  method  of  leaving  milk  in  the  barn  over  night  as 
a  process  that  is  consistent  with  a  pure  sweet  product;  yet,  owing  to  this 
popular  notion  concerning  the  absorptive  properties  of  milk,  a  large  major- 
ity of  dairymen  believe  that  the  exposure  in  the  barn  air  is  fraught  with 
no  particular  danger  so  long  as  the  milk  is  removed  before  it  loses  its  natural 
heat. 

While  the  popular  belief  expressed  above  is  throughly  entrenched 
in  the  minds  of  many  dairymen,  still,  it  is  contradicted  by  the  every-day 
experience  of  the  housewife.  The  careful  housekeeper  has  learned  by 
experience  that  milk  or  even  meat  should  not  be  put  into  a  refrigerator 
in  a  warm  condition.  It  should  first  be  allowed  to  cool  before  being  placed 
in  such  a  confined  atmosphere,  for,  when  warm,  it  absorbs  more  readily 
any  odors  that  may  come  from  other  foods,  and  is  thus  tainted  much  sooner 
than  would  be  the  case  if  it  were  chilled  before  being  placed  in  the  refrig- 
erator. 

Experiments  made  by  the  author  where  milk  was  exposed  to  air  sat- 
urated with  various  volatile  odors  showed  that  both  warm  and  cold  milk 
absorbed  these  odors  in  less  than  an  hour  to  such  an  extent  that  they  could 


RULES  AND  REASONS  FOR  FARM  CARE  OP  MILK.  109 

be  detected  in  the  milk  by  the  sense  of  smell  or  taste.  Where  the  odor 
was  marked  it  was  almost  without  exception  greater  in  the  warm  milk 
than  in  the  cold. 

While  it  is  entirely  possible  that  warm  milk  may  exhale  odors  in  cool- 
ing, it  is  also  true  that  it  is  capable  of  absorbing  other  odors  at  the  same 
time  and  that  an  exposure,  even  for  a  short  time,  to  an  air  that  is  befouled 
or  tainted  with  any  obnoxious  gases  may  be  sufficient  to  impregnate  the 
milk  so  that  the  odor  can  be  recognized  hours  afterwards. 

ABSORPTION    OF    ODORS    PREVIOUS    TO    MILKING. 

Besides  the  odors  that  are  absorbed  subsequent  to  milking,  milk  in- 
variably has  a  more  or  less  pronounced  odor  that  is  derived  directly  from 
the  animal  herself  that  is  usually  referred  to  as  the  "cowy"  or  "animal 
odor."  While  very  Httle  is  known  concerning  the  nature  of  these  pecuHar 
odors,  it  is  not  at  all  surprising  that  they  exist  and  that  they  "are  imparted 
to  the  milk.  When  we  understand  how  different  volatile  odors  are  diffused 
by  means  of  the  circulation  throughout  the  body  tissues,  it  might  be  ex- 
pected that  a  fluid  having  great  absorptive  properties  as  milk  would  be 
saturated  with  these  peculiar  substances.  Not  only  the  milk  but  other 
secretions  and  even  gaseous  emanations  from  the  body  are  often  charged 
with  volatile  products  that  are  consumed  in  the  feed.  While  this  is  true 
to  a  certain  extent,  even  where  the  animal  receives  ordinary  food,  it  is 
materially  intensified  when  the  animal  is  given  any  food  that  is  rich  in 
these  peculiar  substances.  Thus  the  volatile  principle  in  onions  and  some 
other  garden  vegetables  can  be  recognized  in  the  expired  breath  and  within 
a  short  time. 

The  peculiar  property  of  rapid  diffusion  throughout  the  system  by 
means  of  the  circulation  and  the  subsequent  absorption  by  the  milk  makes 
it  necessary  to  use  considerable  care  in  the  feeding  of  certain  food  stuffs 
to  animals  whose  milk  is  to  be  used  for  direct  consumption  or  made  into 
the  usual  dairy  products.  In  the  majority  of  cases  where  such  foods  are 
not  fed  to  excess  and  are  given  to  the  animal  immediately  after  milking 
the  peculiar  odors  will  be  thrown  off  so  that  at  the  succeeding  milking  they 
will  not  be  markedly  apparent.  Considerable  difference  in  different  ani- 
mals is,  however,  noted  in  this  regard.  There  can  be  no  doubt,  however, 
but  that  milk  is  saturated  with  certain  odors  derived  from  the  food,  if  such 
food  is  fed  a  few  hours  before  milking.  The  question  under  discussion  is 
mainly  whether  such  a  condition  will  persist  from  one  milking  to 
another. 

An  abnormal  condition  of  the  animal  incident  to  the  disturbance  of 
some  physiological  function  may  also  affect  the  milk.  When  cows  are  in 
heat,  their  milk  sometimes  assumes  an  abnormal  character  and  the  marked 
variation,  chemically  and  physically  between  colostrum  and  normal  milk  justi- 
fies its  rejection  for  the  usual  domestic  purposes.  Animals  fed  largely  and 
exclusively  on  a  single  food  are  apt  to  have  peculiar  milk.     This  is  not  always 


110  THE  CREAMERY  PATRON's  HANDBOOK. 

noticeable  on  account  of  any  marked  odor  but  the  chemical  characteristics 
of  the  liquid  are  sometimes  changed.  The  milk  of  swill-fed  cows,  according 
to  Koberand  Busey,  often  hasapecuHartaste  and  odor  and  is  said  to  produce 
a  hyperacidity  of  the  urine  and  consequent  eczema.  Brewer's  grains  and 
distillery  slops  when  fed  in  large  quantities  frequently  induce  an  abnormal 
chemical  reaction. 

DISCRIMINATION  BETWEEN  DIRECTLY  ABSORBED  AND  BIOGENIC  TAINTS. 

The  cause  of  a  tainted  condition  of  milk  is  not  always  an  easy  matter 
to  determine.  Much  confusion  exists  in  the  minds  of  many  in  regard  to 
these  various  phenomena,  and  the  many  inquiries  received  show  the  im- 
portance of  the  subject.  In  case  trouble  of  any  sort  arises  in  connec- 
tion with  the  milk  supply,  it  is  highly  important  that  intelhgent  steps  should 
be  taken  to  locate  the  exact  cause  of  the  difficulty.  The  manner  of  dealing 
with  a  taint  due  to  bacterial  infection  is  so  radically  different  from  the 
treatment  of  a  taint  absorbed  directly  by  the  milk  that  the  distinction  be- 
tween these  two  different  types  of  milk  faults  or  defects  should  be  made 
evident. 

The  conditions  under  which  the  taint  appears  in  the  milk  throw  much 
light  on  its  probable  cause.  If  it  is  pronounced  immediately  after  milking 
there  is  but  little  probability  of  its  being  due  to  any  other  cause  than  di- 
rect absorption.  A  bacterial  taint  can  only  be  formed  in  the  milk  when 
opportunity  is  had  for  infection  and  subsequent  development  of  the  bac- 
teria. This  requires  several  hours,  so  that  a  taint  produced  by 
decomposition  changes  that  are  caused  by  the  action  of  micro- 
organisms, does  not  appear  until  the  milk  is  usually  from  twelve  to  twenty- 
four  hours  old  or  even  older.  The  length  of  time  necessary  to  produce  this 
change  is  determined  mainly  by  the  temperature  at  which  the  milk  is  kept. 
The  appearance  of  that  taint  some  hours  subsequent  to  milking  does  not 
necessarily  indicate  a  bacterial  cause.  It  is  entirely  possible  that  the  milk 
may  not  have  been  subjected  to  conditions  that  favored  direct  absorption 
for  some  hours,  and  also  where  the  odors  were  not  very  pronounced,  it 
might  take  several  hours  before  they  would  be  absorbed  with  sufficient  in- 
tensity to  be  readily  detected.  Odors  due  to  bacterial  development  usually 
become  more  pronounced  with  the  increasing  age  of  the  milk. 

Another  simple  rule  that  will  aid  in  the  detection  of  bacterial  de- 
fects is  to  inoculate  or  add  to  a  quantity  of  milk  that  has  just  previously 
been  boiled,  a  small  portion  of  the  suspected  milk.  If  in  the  course  of  twelve 
to  twenty-four  hours,  a  similar  trouble  is  noted  in  the  inoculated  milk, 
it  indicates  that  the  defect  is  a  progressive  one  and  that  it  is  due  to  the 
action  of  living  ferments.  Taints  directly  absorbed  by  milk  are  incapable 
of  generating  themselves  in  this  way.  Only  living  matter  possesses  this 
characteristic.  Boiled  milk  is  preferable  to  raw  milk,  because  if  ordinary 
milk  is  used,  the  lactic  acid  forms  that  are  invariably  present  may  repress 


RULES  AND  REASONS  FOR  FARM  CARE  OF  MILK.  Ill 

or  overcome  the  taint  organism  that  is  inoculated.  If  boiled  milk  is  used 
this  disturbing  factor  is  for  the  most  part  eliminated. 

TREATMENT    OF    MILK    CONTAMINATED    WITH    BACTERIAL    TAINTS. 

Having  described  in  a  general  way  the  origin  of  the  various  taints  that 
are  to  be  noted  from  time  to  time  in  imperfect  milk,  the  practical  ques- 
tions that  arise  in  the  minds  of  milk  producers  are  how  can  these  difficulties 
be  overcome  if  they  have  already  occurred.  Often  little  or  no  special  at- 
tention is  paid  to  the  conditions  that  may  result  in  defective  milk  so  long 
as  the  milk  supply  is  normal.  Only  when  trouble  has  already  arisen  do 
we  awake  to  the  necessity  of  taking  steps  to  overcome  the  present  difficulty 
and  avoid  a  repetition  in  the  future.  If  we  would  once  realize  that  pre- 
vention is  very  much  easier  than  cure,  we  would  see  the  necessity  for  a 
more  thorough  understanding  of  the  conditions  that  surround  these  de- 
fects. 

Inasmuch  as  the  attention  of  the  factory  patron  is  more  prominently 
directed  toward  these  difficulties  when  once  he  is  troubled  with  them,  it 
will  be  better  to  consider  the  different  ways  in  treating  a  defective  milk 
suppl}'.  The  first  step  is  to  determine  accurately  the  cause  of  the  difficulty. 
Successful  measures  cannot  be  intelligent!}^  directed  against  unknown  causes. 
From  the  rule  given  above  the  milk  producer  can  easily  determine  whether 
the  given  defect  is  due  to  a  living  germ  or  whether  it  is  the  result  of  some 
physiological  disturbance  of  the  animal,  or  possibly  due  to  direct  absorp- 
tion. 

In  doing  this  it  is  necessary  to  locate  the  difficulty.  It  may  be  due 
to  a  single  animal  or  to  a  general  condition  of  the  herd.  Sampling  tht 
milk  of  the  herd  separately  will  enable  one  to  determine  more  easily  tho 
cause  of  the  difficulty. 

Supposing  the  taint  to  be  due  to  some  abnormal  fermentation,  ho"'^ 
should  it  be  treated?  There  are  two  general  methods  of  treatment  thav 
can  be  followed: 

(1)  Eradication,  by  eliminating  the  inciting  cause. 

(2)  Overcoming  the  difficulty  by  an  antagonistic  fermentation. 
Let  us  assume  that  the  defect  is  a  ropy  condition  that  appears  in  the 

night's  milk,  or  milk  that  is  held  over  Sunday.  This  difficulty  is  due  en- 
tirely to  the  presence  in  an  unusual  degree  of  certain  kinds  of  bacteria 
that  have  gained  access  to  the  milk  in  large  numbers.  From  ordinary 
milks  these  slime  forming  organisms  can  often  be  isolated.  In  three  separate 
instances,  during  the  past  season,  in  the  writer's  laboratory,  micro-organ- 
isms of  this  class  have  been  found  in  normal  milk.  It  is  only  because  this 
particular  kind  was  not  in  the  ascendancy  that  the  milk  did  not  undergo 
slimy  degeneration  under  ordinary  conditions.  Such  forms  exist  in  water, 
soil  and  filth  of  various  kinds,  but  few  of  this  type  get  into  the  milk  com- 
pared with  the  total  number  there  present.  If  .however,  a  mass  of  them 
should  be  accidentally  introduced  and  they  should  gain  the  mastery  over 


112  THE  CREAMERY  PATRON  S  HANDBOOK. 

the  more  common  bacteria,  the  milk  would  soon  assume  a  slimy  or  stringy 
condition.  The  various  fermentations  that  are  continually  going  on  in 
milk  represent,  in  a  limited  compass,  the  perpetual  struggle  that  is  seen 
everywhere  in  nature.  In  some  cases,  different  forms  of  life  li\'e  together  in  the 
same  fluid  in  seeming  harmony,  but  only  so  because  both  of  them  are  indif- 
ferent to  ^ach  other.  Sooner  or  later  a  struggle  ensues  as  to  which  will  gain 
the  mastery,  and  just  as  the  weaker  plant  or  tree  is  choked  out  in  the  field 
or  forest,  so  the  course  of  fermentative  changes  is  determined  by  the  pre- 
dominance of  certain  ferment  germs  and  the  conditions  that  affect  their 
environment. 

Having  determined  that  the  abnormal  condition  is  a  slimy  fermenta- 
tion, that  is  general  to  the  whole  herd,  the  question  is  to  locate  its  origin. 
Under  ordinary  conditions,  it  must  gain  a  foothold  in  the  milk  subse- 
quent to  its  withdrawal. 

In  some  instances  where  inflammation  of  the  udder  (mammitis)  occurs, 
the  milk  is  slimy  when  it  is  drawn,  but  such  instances  would  be  readily 
recognized  from  the  condition  of  the  udder.  The  most  likely  sources  ot 
infection  of  this  character  are  those  that  are  due  to  the  contamination  from 
the  barn  air  or.  the  animal  herself.  Brushing  and  carding  the  under  parts 
of  the  animal  to  remove  loose  hairs  and  then  thoroughly  moistening  the 
same  to  prevent  the  dislodgment  of  fine  dust-like  particles  will  materially 
diminish  the  danger  arising  from  the  coat  of  the  animal.  Cows  wading 
in  stagnant  pools  often  become  coated  with  slime  and  in  some  cases  slime 
forming  bacteria  have  been  found  in  the  surface  water. 

The  fault  may  be  with  imperfectly  cleaned  utensils,  such  as  rusty 
cans  or  pails.  Such  a  source  of  infection  may  be  positively  excluded  by 
giving  all  utensils,  strainers  and  dippers,  as  well  as  cans  and  pails,  a  thor- 
ough scalding  and  steaming.  Epidemics  of  these  milk  troubles  have  been 
in  several  instances  traced  to  contamination  of  barn  air  from  foul  feed  or 
litter.  The  dust  rising  from  such  stuff  remains  suspended  in  the  air  for 
some  little  time,  and  under  such  conditions  exposure  of  the  milk  may  re- 
sult in  infecting  it  with  the  obnoxious  form. 

Exclusion  of  bacteria  by  clean  milking  and  handling.  By  taking 
greater  care  in  securing  the  milk  to  see  that  no  foreign  matter  is  allowed 
to  fall  into  the  same,  and  continuing  this  care  during  the  entire  handling, 
it  is  usually  possible  to  overcome  the  peculiar  defect  by  exclusion.  If  a 
dairy  once  becomes  infected  in  this  way,  it  must  be  remembered  that  the 
the  dairy  utensils  and  the  whole  surroundings  of  the  place  are  likely  to 
contain  the  specific  ferment  germs,  just  as  under  ordinary  conditions  they 
invariably  contain  the  peculiar  forms  capable  of  souring  the  milk.  By 
eliminating  one  source  after  another  the  milk  producer  can  usually  find  the 
direct  cause  and  then  by  instituting  more  rigorous  measures  in  regard 
to  this,  he  can  in  the  future  avoid  a  repetition  of  the  difficulty. 

If  the  milk  is  received  in  thoroughly  cleaned  pails,  if  loose  hairs,  dust 
and  dirt  are  prevented  from  falling  into  the  pail  during  milking,  if  the  barn 


RULES  AND  REASONS  FOR  FARM  CARE  OF  MILK.  113 

air  is  pure  and  free  from  dust,  and  if  the  fore  milk  from  each  teat  is  re- 
jected, the  bacterial  content  of  the  milk  will  be  greatly  reduced.  In  a  series 
of  experiments  of  this  sort,  carried  out  by  the  author,  the  following  re- 
sults were  obtained. 

Milk  received  under  ordinary  conditions  contained  15,500  bacteria 
per  c.  c. 

Milk  received  with  above  precautions  contained  380  per  c.  c. 

A  repetition  of  the  experiment  under  winter  conditions  showed  7,600 
bacteria  per  c.  c.  in  milk  as  ordinarily  milked,  and  only  210  for  same  volume 
where  the  above  precautions  were  observed  in  milking.  Milk  taken  from 
the  cow  with  this  degree  of  care  remained  sweet  over  twenty-four  hours 
longer  than  did  that  which  was  drawn  in  the  usual  manner. 

This  diminution  in  germ  life  means  not  only  a  lengthening  of  the  time 
during  which  the  milk  will  remain  sweet,  but  it  also  favors  the  exclusion 
of  those  bacteria  that  are  especially  undesirable.  The  typical  lactic  acid 
bacteria  cannot  be  entirely  excluded,  but  among  those  that  are  kept 
out  by  this  careful  milking  are  the  deleterious  forms,  those  that  are  able 
to  cause  abnormal  changes  in  the  liquid. 

Antagonistic  fermentations.  It  sometimes  happens  that  the  ex- 
clusion methods  fail  to  eradicate  the  persistent  organism.  With  certain 
abnormal  fermentations,  another  course  is  still  open  that  very  often  will 
succeed  where  the  first  fails. 

Take,  for  instance,  a  milk  defect  where  the  fluid  curdles  in  a  sweet 
condition  without  the  production  of  the  usual  amount  of  acid.  Such 
a  condition  is  not  at  all  unusual  and  where  present  is  often  accompanied 
by  a  taint  that  renders  the  milk  undesirable  for  factory  purposes.  The 
bacteria  that  are  able  to  produce  the  enzymes  causing  the  curdling  of  the 
casein  are  unable  to  develop  in  fluids  containing  much  acid.  The  lactic 
bacteria,  therefore,  antagonize  this  sweet  curdling  class,  and  if  a  starter 
of  pure  sour  milk  from  som.e  neighboring  dairy  is  added  to  the  freshly  drawn 
milk,  the  lactic  acid  fermentation  will  gain  the  upper  hand,  the  rennet 
forming  bacteria  being  thus  suppressed  by  the  antagonistic  fermentation. 
Such  a  method  would  not  be  feasible  where  the  milk  was  sold  for  direct 
consumption,  as  the  addition  of  the  lactic  acid  starter  would  hasten  the 
souring  of  the  whole  product,  but  where  made  into  cheese  or  butter  the 
objection  would  not  be  so  great,  as  these  organisms  are  a  necessary  factor 
in  the  manufacture  of  these  dairy  products.  Such  a  method  is  somewhat 
objectionable  on  general  principles  and  should  only  be  used  where  one 
has  failed  to  eradicate  the  difficulty  by  thorough  cleanliness. 

CHEMICAL    disinfection. 

Only  rarely  will  it  be  necessary  to  resort  to  more  heroic  measures  to 
overcome  the  various  abnormal  fermentations  to  which  milk  may  be  sub- 
ject. Thorough  cleanliness,  intelligently  applied,  will  usually  restore  con- 
ditions to  their  normal  state.     In  cases  of  contagious  disease,  more  severe 


114  THE  CREAMERY  PATROn's  HANDBOOK. 

measures  are  necessary,  as  the  specific  disease  organism  is  so  well  adapted 
that  it  can  usually  grow  with  rapidity  if  it  once  establishes  itself  in  the 
animal  body.  Various  disinfectants,  such  as  freshly  prepared  milk  of 
lime,  sulphur,  formaldehyde,  corrosiv^e  sublimate,  etc.,  can  be  used  where 
complete  disinfection  is  necessary. 

TREATMENT  OF  MILK  TAINTED  BY  DIRECT  ABSORPTION. 

In  case  the  defective  milk  is  caused  by  the  direct  absorption  of  some 
pre-existing  odor,  the  method  of  treatment  as  to  cure  or  prevention  should 
be  radically  different  from  that  employed  when  the  difficulty  is  of  biogenic 
origin.  These  absorbed  taints  have  their  source  either  in  the  anim.al  her- 
self or  are  taken  up  by  the  milk  subsequent  to  its  withdrawal. 

As  with  abnormal  fermentations  produced  by  living  organisms,  it  is 
much  easier  to  prevent  than  to  overcome  an  imperfect  condition  in  milk. 
If  the  difficulty  is  due  to  absorption  after  milking,  it  can  easily  be  pre- 
vented by  removing  the  milk  from  the  odoriferous  source.  Milk  houses — • 
and  every  well  regulated  dairy  should  have  a  room  or  building  set  apart 
specifically  for  the  purpose  of  storing  the  milk — should  be  entirely  free 
from  any  objectionable  odor.  The  room  should  be  thoroughly  ventilated 
so  as  to  remove  all  dank  odors  that  are  apt  to  arise  from  places  that  are 
subject  to  much  moisture. 

If  the  defect  is  most  pronounced  at  time  of  milking,  undoubtedly  it 
can  be  traced  directly  to  the  animal.  It  may  be  due  either  to  the  normal 
odor,  popularly  called  animal  or  cowy  odor,  that  is  usually  present  in  milk 
to  a  greater  or  less  degree,  or  the  difficulty  may  be  caused  by  the  animal 
eating  certain  weeds  or  plants  in   her    feed. 

The  so-called  animal  odor  is  more  or  less  constant  in  its  appearance, 
independent  of  the  character  of  the  feed,  although  it  varies  in  intensity 
in  different  animals.  Just  how  this  odor  is  produced  is  not  thoroughly 
known,  but  it  is  probably  carried  by  the  blood  to  the  various  tissues  of 
the  body  and  absorbed  from  the  circulation  directly  by  the  milk.  Cab- 
bages, turnips,  rape  and  silage  when  fed  to  cows  likewise  produce  a  pecu- 
liar flavor  in  the  milk.  These  foods  contain  various  volatile  substances 
that  are  absorbed  from  the  alimentary  canal  by  the  blood  and  are^  subse- 
quentlv  eliminated  through  the  various  excretory  channels  (lungs,  skin 
and  kidneys) ,  If  the  milk  is  drawn  a  few  hours  after  the  animal  has  par- 
taken of  such  foods  the  particular  odor  will  often  be  quite  marked.  To 
a  considerable  extent,  the  intensity  of  this  odor  can  be  diminished  by  regu- 
lating the  time  of  feeding.  Where  such  crops  are  fed  they  should  be  given 
the  animal  immediately  after  milking  so  as  to  give  the  longest  possible 
time  for  their  elimination  before  the  succeeding  milking.  The  amount 
fed  also  has  a  considerable  effect  on  the  intensity  of  the  odor.  The  animal 
herself,  likewise  exerts  an  individual  peculiarity,  the  taint  being  more 
pronounced  under  similar  conditions  with  some  cows  than  with  others. 
Where  such  feeds  are  given  to  cows  it  is  important  that  no  more  should 


RULES  AND  REASONS  FOR  FARM  CARE  OF  MILK.  115 

be  fed  than  will  be  consumed  in  a  relatively  short  time.  If  the  animal  has 
access  to  such  feeds  in  her  manger  for  a  considerable  number  of  hours,  a 
tainted  condition  in  the  milk  is  sometimes  observed  that  would  not  have 
been  present  if  the  food  had  been  eaten  immediately. 

Cows  on  pasture  often  eat  weeds  or  plants  that  impart  peculiar  and 
ofttimes  obnoxious  flavors  to  the  milk.  The  onion  family,  represented 
by  the  leeks,  garlic  and  wild  onions,  are  notorious  in  this  regard.  Cows 
running  in  the  woods,  especially  in  spring,  are  liable  to  have  their  milk 
affected  from  such  a  source.  In  some  parts  of  the  United  States,  partic- 
ularly along  portions  of  the  Atlantic  seaboard,  these  wild  plants  infest 
the  pasture  lands  to  such  an  extent  as  to  almost  ruin  the  milk  supply. 
Chicory,  rag  weed  and  numerous  other  wayside  weeds  bother  later  in  the 
season.  Where  it  is  possible  to  control  the  access  of  cows  to  such  places 
trouble  may  be  easily  prevented. 

METHODS    OF    ELIMINATING    TAINTS. 

Aeration.  Various  methods  have  been  suggested  to  aid  in  the  elimi- 
nation or  destruction  of  these  obnoxious  odors  after  they  have  been  absorbed 
by  the  milk.  The  most  widely  discussed  of  these  methods  is  aeration,  i.  e., 
bringing  the  milk  more  or  less  completely  in  contact  with  air,  thereby  al- 
lowing, it  is  claimed,  an  opportunity  for  the  escape  of  these  volatile  sub- 
stances. This  method  has  been  most  strongly  recommended  for  milk  used 
in  cheese  making,  it  being  a  well  established  belief  that  airing  the  milk 
improves  it  for  this  purpose. 

Aeration  as  ordinarily  practiced  has  a  double  effect.  Besides  airing  the 
n:ilk,  it  usually  lowers  the  temperature  so  that  the  effect  of  cooling  is  Hke- 
wise  secured  in  a  partial  degree.  Whether  the  reported  benefits  of  aeration 
are  not  in  part  due  to  the  cooling  effect  is  not  well  known.  Experiments 
made  under  the  auspices  of  different  experiment  stations  are  contradic- 
tory in  their  results  and  a  satisfactory  explanation  of  the  reported  benefits 
of  aeration  is  yet  to  be  made. 

The  results  of  the  system  as  determined  by  practical  experience  should 
have  great  weight,  and  notwithstanding  the  failure  to  satisfactorily  ex- 
plain the  apparent  discrepancies  between  practice  and  carefully  controlled 
experiments,  the  method  certainly  has  no  disadvantage.  Care  should  be 
taken  to  aerate  in  a  thoroughly  pure  atmosphere,  that  is,  free  from  dust  and 
taints  of  all  sorts;  otherwise  more  harm  than  good  may  come  from  the 
process. 

Pasteurization.  Driving  off  the  odors  by  heating  the  milk  has  also 
been  highly  recommended.  In  fact,  this  claim  is  often  made  as  one  of  the 
advantages  accruing  from  the  pasteurizing  process.  In  heating  milk  the 
various  gases,  as  carbon  dioxide,  oxygen,  etc.,  that  are  dissolved  in  theserum 
are  driven  off,  and  it  is  undoubtedly  true  that  other  substances  of  a  gaseous 
nature  would  be  eliminated,  at  least,  in  part  by  this  treatment.     Even  an 


116  THE  CREAMERY  PATRON's  HANDBOOK. 

odor  as  persistent  as  that  of  garlic,  it  is  claimed,  may  be  greatly  diminivShed 
in  this  way. 

The  addition  of  chemicals,  such  as  potassium  nitrate  ^saltpeter)  has 
also  been  recommended,  but  in  our  limited  experience  with  this  agent, 
we  have  always  found  that  the  milk  made  into  cheese  had  a  peculiar  odor. 

Undoubtedly  the  use  of  heat  and  pure  air  will  be  of  some  help  under 
certain  conditions,  but  with  the  great  majority  of  cases  it  will  be  easier 
and  far  more  effectual  'to  remedy  the  difficulty  by  prevention  rather  than 
by  treatment. 

In  the  larger  number  of  instances  where  milk  is  tainted,  the  producer  ex- 
pects to  find  that  the  difficulty  is  due  to  the  absorption  of  some  pre-exist- 
ing taint.  Generally  he  is  wrong  in  this  conclusion,  for  in  a  dairy  that  is 
kept  reasonably  free  from  putrefactive  odors,  the  tainted  condition  of  milk 
is  more  often  due  to  the  action  of  microbes  than  to  direct  absorption.  In 
general,  dairymen  do  not  fully  appreciate  the  influence  of  these  microscopic 
forms  of  life.  Until  we  recognize  how  potent  they  are  in  their  eff'ect  on 
milk  and  how  necessary  it  is  to  take  every  precaution  to  prevent  their  en- 
trance and  growth  in  this  field,  we  shall  fail,  as  a  rule,  to  apprehend  the  real 
source  of  trouble. 

Under  natural  conditions  dirt  and  bacteria  are  invariably  associated 
so  that  the  entrance  of  even  microscopic  dust  is  really  sufficient  to  seed 
the  milk  with  organisms  that  are  capable  under  ordinary  conditions  of 
greatly  changing  the  chemical  and  even  the  physical  constitution  of  milk, 
thereby  converting  what  should  be  a  highly  nutritious  fluid  into  much  less 
valuable  and  often  positively  injurious  products. 

In  the  preceding  pages  the  attempt  has  been  made  to  explain  the  cause 
of  the  various  abnormal  conditions  that  occur  in  milk,  but  these  defects 
can  be  prevented  in  the  great  majority  of  cases  if  the  proper  care  is  given 
to  the  milk  in  the  first  place.  To  give  definite  expression  as  to  what  is 
meant  by  proper  care,  the  following  rules  are  appended.  Even  a  rigid  ob- 
servance of  these  regulations  will  not  in  all  cases  insure  success,  but  they 
will  be  helpful  to  those  that  are  in  doubt  in  regard  to  the  best  method  of 
treatment.  These  rules  simply  put  into  concise  language  the  spirit  of  the 
foregoing  pages. 

SUGGESTIONS  TO  MILK  PRODUCERS  IN  REGARD  TO  THE   CARE 

OF  MILK. 

CARE  OF  ANIMALS. 

1.  The  milk  of  any  animal  suffering  from  disease  should  not  be  used 
for  food  in  any  form. 

2.  The  milk  from  fresh  animals  should  be  rejected  until  after  the 
ninth  milking. 

3.  Ensilage,  turnips,  etc.,  should  only  be  fed  immediately  after  milk- 
ing, so  as  to  allow  time  for  the  elimination  of  the  volatile  products  of  these 
feeds  from  the  system  of  the  animal. 


RULES  AND  kEASONS  FOR  FARM  CaRe  OF  MtLK.  U7 

4.  The  quantity  of  above  feeds  should  be  limited  so  that  the  animals 
will  consume  the  entire  ration  at  once. 

5.  The  milking  stable  should  be  as  free  from  dust  as  possible  at  time 
of  milking.     Feed  dry  fodders  after  milk  is  removed  from  stable. 

6.  Brush  udder  and  flanks  with  a  stiff  brush  to  remove  dirt  and  loose 
hairs.  Sponge  off  udder  thoroughly  with  clean  water,  leaving  it  moist  but 
not  dripping  wet. 

7.  Use  only  clean  tin  milk  pails.  Reject  all  rusty  or  patched  tinware 
in  the  milk  business.  Unless  seams  and  joints  are  extra  well  soldered,  it 
will  pay  to  have  an  extra  coating  over  all  seams  and  the  joints  well  flushed. 

8.  Just  before  milking,  the  milker  should  wash  his  hands  thoroughly 
with  soap  and  water.  Under  no  conditions  should  the  hands  be  wet  dur- 
ing the  milking. 

MILKING. 

1.  Milk  should  not  be  left  in  bam  during  the  milking  as  it  can  absorb 
odors  even  when  hot  and  become  contaminated  with  bacteria  from  the 
air. 

2.  Milk,  even  when  warm,  should  be  strained  through  several  layers  of 
cheese  cloth.  This  strainer  should  be  first  washed  in  tepid  water  and  boiled 
after  every  milking  and  then  dried. 

3.  Milk  should  be  aerated  immediately  after  being  milked.  Aerators 
are  best  suited  for  this  purpose,  but  stirring,  dipping  and  pouring  the  milk 
will  reduce  in  part  the  peculiar  odors  present  in  fresh  milk. 

4.  Milk  should  be  immediately  cooled  after  being  drawn  from  the 
cow.  Where  possible,  use  ice  or  cold  running  water.  A  quick  reduction 
in  temperature  checks  the  development  of  any  bacteria  that  may  have  fal- 
len into  the  milk  during  milking. 

STORAGE    AND    TRANSPORTATION. 

1.  Milk  should  not  be  kept  in  barn  over  night.  The  dairy  store  room 
or  building  should  be  free  from  all  foul  smells.  Stable  and  hog  pen  odors 
can  be  easily  absorbed  by  the  milk. 

2.  The  milk  should  be  kept  cold  until  it  is  delivered.  An  initial  cool- 
ing is  useless  unless  it  is  continued. 

3.  In  hauling  milk  to  factory,  cans  should  be  full  or  covers  pushed 
down   to   prevent   churning. 

4.  Cans  should  be  protected  by  a  covering,  as  a  tarpaulin,  to  prevent 
dust  from  settling  on  cans  and  to  protect  the  milk  from  the  sun. 

CARE    OF    UTENSILS. 

1.  Factory  products  such  as  whey  or  sour  skim  milk  should  be 
returned  in  other  receptacles  than  the  cans  used  for  bringing  milk  to 
factory.     This  custom  of  returning  waste  products  tc  the  farm  in  the  cans 


118  THE  CREAMERY  PATRON's  HANDBOOK. 

used  for  milk  is  the   cause  of   more    trouble  in    the   cheese  industry  than 
any  other  one  factor. 

2.  Milk  cans  should  be  cared  for  as  soon  as  returned  to  the  farm. 
They  should  be  rinsed  in  warm  water,  then  thoroughly  cleaned  and  left 
in  the  sun  to  dry,  inverting  in  such  a  manner  as  to  permit  circulation  of 
air. 

3.  All  dairy  utensils,  such  as  pails,  strainers,  dippers,  etc.,  should  re- 
ceive as  stringent  treatment  as  the  cans. 

In  caring  for  milk  it  should  be  remembered  that  two  things  are  neces- 
sary; 

1.  To  prevent  the  absorption  of  any  foul  odors. 

2.  To  prevent  the  development  of  living  organisms  in  the  milk  that 
are  able  to  form  foul  substances  that  taint  the  same. 

The  first  can  be  accomplished  by  keeping  taint-producing  feeds  from 
the  cow  and  by  keeping  the  milk  in  a  place  that  is  free  from  all  undesir- 
able odors.  The  second  result  can  be  attained  b}^  thorough  cleanliness  com- 
bined with  a  low  temperature.  Dirt  and  filth  are  so  intimately  connected 
with  bacteria  in  nature  that  germ  life  can  be  largely  excluded  by  keeping 
out  the  dirt.  The  efficiency  of  this  method,  however,  does  not'  depend 
upon  a  removal  by  straining  out  the  visible  dirt,  for  under  such  conditions, 
the  bacteria  adherent  to  these  particles  are  washed  off  and  cannot  be  re- 
moved by  filtering  or  straining.  If  the  milk  is  kept  at  a  low  temperature, 
the  development  of  the  bacteria  in  the  same  is  greatly  retarded.  These  or- 
ganisms obey  the  laws  that  govern  the  growth  of  all  plant  life,  and  just  as 
our  cereal  grains  will  not  grow  in  early  spring  or  winter,  so  the  bacteria 
present  in  the  milk  are  greatly  checked  in  their  development  or  even  pre- 
vented from  growth  by  lowering  the  temperature  of  the  milk. 


*'7)5  is  the  gUyrious  prerogative  of  the  empire  of  knowledge 
that  what  it  gains  it  never  loses.  On  the  contrary,  it  in- 
creases hy  the  multiple  of  its  own  power.  All  its  ends 
become  means ;   all  its  attainments  help  to  new  conquests.''^ 

— Webster. 


MILK  AND  ITS  PRODUCTION  FOR  CITIES  AND  TOWNS. 


BY  A.  W.  BITTING,  M.  D.,  INSPECTOR,  CITY  BOARD  OF  HEALTH,  LABORATORY 
OF    COMPARATIVE    PATHOLOGY,   INDIANA  AGRICUL- 
TURAL   EXPERIMENT  STATION. 

Lafayette,  Ind. 

There  is  no  food  product  in  general  use  that  is  more  wholesome  than 
milk.  It  is  palatable,  easily  digestible,  and  highly  nutritious.  Its  nutritive 
qualities  are  recognized  by  physicians  in  that  they  recommend  it  as  the  prin- 
cipal article  of  diet  for  weak  or  sick  patients  suffering  from  almost  all  forms 
of  disease.  Milk  cannot  be  made  the  exclusive  diet  for  the  adult  as  it  is 
for  the  child  but  it  can  be  made  to  have  a  much  larger  part  in  the  daily 
diet  than  is  now  given  to  it.  By  analysis  it  has  been  found  that  a  quart  of 
milk  contains  essentially  the  same  nutritive  value  as  three-fourths  of  a  pound 
of  steak.  Upon  this  basis  a  quart  of  milk  would  have  a  real  value  of  from 
nine  to  twelve  cents  when  steak  has  a  value  of  from  twelve  to  sixteen  cents. 
The  price  of  milk,  however,  usually  ranges  from  five  to  eight  cents  and  the 
greater  proportion  is  sold  for  less  than  six  and  one-quarter  cents.  The  milk 
has  an  advantage  over  steak  in  that  its  nutrients  are  practically  all  digestible 
while  some  of  the  nutritive  qualities  of  the  steak  are  lost  as  a  result  of  cook- 
ing. Records  upon  the  cost  of  diets  in  which  milk  was  a  large  factor  as 
compared  with  diets  in  which  this  article  was  practically  absent,  confirm 
the  results  of  the  laboratory  analysis.  When  the  persons  were  using  large 
quantities  of  milk  they  used  less  of  other  and  more  costly  materials  so  that 
the  result  was  a  distinct  saving.  In  cities  milk  is  used  more  in  the  nature 
of  a  condiment  rather  than  as  a  food.  It  is  used  to  season  coffee  and  tea, 
upon  fruits,  and  as  an  adjunct  to  the  cooking  rather  than  as  a  staple  article 
of  diet.  A  quart  of  milk  per  day  is  made  to  serve  for  all  purposes  for  a 
family  of  four  or  more  persons  and  when  the  milk  bill  exceeds  six  or  seven 
cents  per  day  they  consider  themselves  extravagant.  This  feeling  is  so 
deeply  seated  that  it  will  be  a  long  time  before  the  woman  who  orders  the 
kitchen  supplies  will  see  the  economy  of  ordering  two  quarts  of  milk  at  six 
cents  each  instead  of  one  and  a  half  pounds  of  steak  at  sixteen  cents 
although  the  saving  would  be  twelve  cents. 

The  very  qualities  which  make  milk  such  a  desirable  food  also  render 
it  undesirable  from  another  standpoint.     It  is  an  ideal  medium  for  the 

119 


120  THE  CREAMERY  t>ATRON*S  HANDSOOIt. 

growth  of  almost  all  forms  of  bacteria  and  from  the  very  nature  of  things 
cannot  be  produced  or  handled  in  a  commercial  way  without  becoming 
more  or  less  contaminated.  Some  germs  even  invade  the  udder;  hair, 
scales,  particles  of  manure,  dirt  and  dust  fall  into  the  bucket  during  the 
milking,  bacteria  float  in  the  air  of  the  stable  and  add  a  greater  or  less  num- 
ber, depending  upon  the  length  of  time  the  milk  is  allowed  to  stand  after 
being  drawn;  the  buckets  are  two  often  unclean  or  rinsed  with  water  that 
is  germ  laden  and  thus  adds  to  the  quota  already  present.  From  all 
these  sources  and  other  exposures  necessary  in  the  handling  of  milk  it  is 
not  surprising  that  there  may  be  several  thousand  germs  in  each  cubic 
centimeter  (small  thimble  full)  before  it  even  starts  on  its  way  to  the  cus- 
tomer. If  the  milk  be  permitted  to  stand  without  cooling  and  be  delivered 
from  large  milk  cans  by  dipping  as  is  the  usual  custom,  it  gives  additional 
exposure  to  street  dust,  to  the  questionably  clean  receptacle,  to  the  air  of 
the  dwelling  room  or  kitchen,  and  tests  made  upon  such  milk  may  show  from 
one  hundred  thousand  to  more  than  a  million  germs  per  cubic  centimeter  at 
or  within  a  short  time  after  delivery.  The  rate  with  which  germs  multiply 
at  ninety  degrees,  the  temperature  at  which  much  milk  is  delivered  during 
the  summer,  is  so  rapid  that  we  can  easily  see  the  necessity  for  dairymen 
making  two  deliveries  per  day  during  the  summer  months. 

Fortunately  most  of  the  forms  which  find  their  way  into  the  milk  are 
comparatively  harmless  or  only  produce  a  souring.  The  most  common 
danger  is  from  forms  that  will  produce  poisons  that  may  cause  diarrhoea  or 
intestinal  disturbances.  These  products  affect  children  more  than  the 
adult  and  are  responsible  for  many  deaths  under  the  more  familiar  names 
of  cholera  infantum  and  summer  complaint.  A  number  of  out  breaks  of 
infectious  disease,  especially  typhoid  fever,  have  been  traced  to  the  milk 
supply;  not  from  the  cattlo  but  from  the  water  or  affected  patients  hand- 
ling the  milk.  Scarlet  fever  is  another  disease  that  seems  to  be  carried  in 
the  same  way  occasionally.  It  is  not  often  that  disease  is  carried  directly 
from  the  animals.  Tuberculosis  is  the  disease  that  is  most  common  to 
people  and  cattle  but  the  number  of  cases  contracted  from  the  use  of  milk 
is  not  now  considered  to  be  so  large  as  it  formerly  was.  All  diseases  whether 
constitutional  or  local  to  the  mammary  gland  may  exert  an  unwholesome 
influence., 

The  city  dairyman  is  interested  in  the  changes  which  milk  undergoes 
largely  from  the  standpoint  of  souring.  It  is  imperative  that  he  should 
deliver  milk  that  is  sweet  and  that  will  remain  in  that  condition  until  it 
can  be  used.  Rapid  souring  of  milk  makes  it  necessary  for  him  to  deliver 
his  product  twice  a  day  during  the  heated  term  or  nearly  five  months  of 
the  year.  In  a  city  of  only  25,000  population  it  means  the  driving  of  twenty 
or  more  wagons,  as  many  drivers,  and  about  thirty  horses  an  extra  half  day 
on  the  road.  It  means  an  extra  traveling  of  from  150  to  200  miles  each 
day  or  a  total  of  30,000  miles  during  the  season  without  additional  com- 
pensation for  the  trouble.     It  means  very  early  rising  and  a  very  long  day's 


PRODUCTION  OF  MILK  FOR  CITY  USE.  121 

work  that  makes  the  business  distasteful.  Whatever  methods  that  are 
practicable  that  will  lessen  this  cost  of  delivery  should  not  only  be  welcomed 
but  sought  after.  It  has  been  demonstrated  by  experience  that  milk  may 
be  so  handled  that  one  delivery  per  day  will  suffice  and  that  the  methods 
necessary  to  secure  this  result  will  also  make  a  better  product  for  consump- 
tion. It  works  to  the  advantage  of  the  producer  and  consumer.  The  es- 
sentials are  cleanliness  and  a  fairly  low  temperature.  The  former  is  hard 
to  secure,  the  latter  may  be  obtained  cheaply. 

Milk  of  good  quality  can  only  be  obtained  from  cattle  capable  of  pro- 
ducing a  good  quality.  A  dairyman  with  nondescript  cattle  can  not  hope 
to  compete  with  his  neighbor  having  high  grade  or  pure  bred  Jerseys. 
Neither  feed  nor  surroundings  can  compensate  for  breed  characteristics  in 
the  per  cent,  of  fat  present.  A  high  grade  milk  should  contain  five  per 
cent,  or  more  of  butterfat,  a  good  milk  four  per  cent,  or  more,  while  a  milk 
containing  only  three  per  cent,  must  be  considered  low.  Probably  80  per 
cent,  of  the  milk  delivered  in  cities  will  contain  from  three  to  four  per  cent, 
of  fat,  15  per  cent,  will  contain  between  four  and  five  per  cent.,  and  five  per 
cent,  will  contain  more;  than  five  per  cent,  of  fat.  Dairies  in  which  the 
cattle  are  common  stock  selected  upon  the  basis  of  the  amount  of  milk 
produced,  and  kept  only  for  a  short  time  and  then  turned  over  to  the  butcher 
as  fatted  stock,  are  never  high  grade.  In  fact  they  are  not  high  grade  in 
quantity  as  an  exact  record  is  not  kept,  and  when  such  is  made  for  a  com- 
parison it  is  disappointingly  low.  A  dairy  in  which  there  is  frequent 
change  can  not  have  a  uniform  set  of  milkers;  cows  are  less  docile  and  are 
more  predisposed  to  disease  and  to  injuries  from  each  other.  As  long  as 
milk  is  sold  by  the  quart  volume  and  not  upon  its  quality,  the  dairyman 
delivering  three  per  cent,  milk  receiving  the  same  as  the  one  delivering 
five  per  cent,  milk,  so  long  will  there  be  a  preponderance  of  poor  dairies. 

It  is  almost  unnecessary  to  say  that  the  herd  must  be  healthy.  Only 
the  most  unscrupulous  will  willingly  or  knowingly  milk  a  cow  that  is  dis- 
eased. Some  will  milk  a  cow  having  garget  in  one  quarter  and  some  will 
milk  a  tuberculous  animal  not  realizing  the  danger  that  may  come  from  it. 
In  all  herds  there  should  be  ample  provision  of  separation  of  animals  at 
breeding  periods. 

The  stable  arrangement  and  conditions  are  very  important  factors 
in  the  preservation  of  the  health  of  the  herd  and  in  the  ease  with  which 
cleanliness  may  be  secured.  From  a  hygienic  standpoint  some  of  the  newest 
and  most  expensive  dairies  are  most  at  fault.  It  is  the  proper  plan  and 
not  the  amount  of  expense  that  is  put  into  a  stable  that  determines  its 
fitness.  In  the  recently  constructed  dairies  tight  siding  to  secure  warmth 
has  taken  the  place  of  the  loosely  constructed  stables,  but  no  adequate 
means  for  ventilation  has  been  given  to  compensate  for  this  lessened  circu- 
lation of  air.  The  cubic  air  space  allotted  to  animals  in  a  number  of  barns 
was  found  to  be  from  250  to  300  cubic  feet  or  from  one-fourth  to  one-third 
the  amount  that  should  be  allotted.     The  object  has  been  to  secure  warmth 


122  THE  CREAMERY  PATRON's  HANDBOOK. 

by  retaining  the  heat  radiated  from  the  animal  body,  little  realizing  that  it 
means  the  repeated  inhalation  of  poisoned  air  that  in  the  long  run  must 
have  a  prejudicial  effect  upon  the  animal,  weakening  the  body  and  pre- 
disposing to  disease.  In  dairy  barns  there  are  two  types  with  reference  to 
the  arrangement  of  the  cattle  in  stalls ;  one  with  the  heads  facing  a  common 
feed  floor,  and  one  in  which  the  heads  are  toward  the  wall  with  an  alley 
separating  the  rows  for  removing  manure,  etc.  The  former  has  an  advan- 
tage in  feeding,  but  it  brings  the  heads  of  so  many  cows  together  that  the 
breath  from  one  is  thrown  into  the  face  of  the  one  directly  across, 
and  frequently  into  that  of  each  of  those  standing  on  either  side  of  the  one 
facing  as  well  as  those  at  her  own  side.  Crowded  into  three  and  one-half 
foot  stalls,  or  four  foot  stalls  and  a  feed  way  of  four  feet,  it  virtually  causes 
six  animals  to  rebreathe  the  air  exhaled  from  each  other.  This  arrange- 
ment can  not  be  too  quickly  abandoned  as  a  proper  dairy  arrangement. 
The  type  of  arrangement  in  which  the  cattle  face  the  wall  obviates  the  ob- 
jection to  the  former  arrangement  in  part.  If  the  partitions  separating 
the  animals  are  high  enough  so  that  each  is  practically  separated  from  the 
neighbor  on  either  side  it  is  probably  the  best  arrangement  that  can  be 
given.  It  does  offer  an  advantage  in  the  cleaning  of  the  stable  that  com- 
pensates for  the  lesser  advantage  in  feeding.  It  is  a  custom,  too,  to  place 
two  cows  in  one  seven  and  one-half  foot  stall.  The  writer  has  never  seen 
the  special  reason  for  it.  If  two  animals  can  stand  in  a  stall,  why  not  more? 
why  have  partitions  at  all?  Each  animal  should  have  an  individual  stall 
and  the  partition  between  of  sufficient  height  and  length  to  prevent  injury 
from  one  animal  stepping  on  another,  and  to  prevent  befouling.  In  the 
double  stall  arrangement,  or  no  stall  arrangement,  the  animals  are  frequently 
injured,  and  in  every  stable  there  will  be  plenty  of  examples  cf  uncleanliness. 
The  fixed  stanchion  too  is  a  cruelty.  It  puts  the  animal's  neck  in  the  same 
relation  as  would  a  man's  body  if  stretched  in  bed  and  not  permitted  to 
turn.  The  moveable  stanchion  or  tie  is  much  to  be  preferred.  The 
stable  should  have  plenty  of  windows.  Light  is  the  cheapest  disinfectant, 
and  with  plenty  of  windows  it  can  act  all  the  time  and  not  being  dependent 
upon  the  memory  of  an  employe,  or  the  feeling  that  it  is  costing  something 
without  giving  adequate  returns.  It  does  possess  an  advantage  that  some 
either  fail  to  appreciate  or  must  feel  that  it  costs  too  much,  that  it  does 
make  it  easier  for  both  the  stock  and  the  helpers  to  find  their  way. 

All  stables  should  be  disinfected  regularly  whether  disease  has  occurred 
or  not.  It  is  a  precaution  that  should  be  followed  as  regularly  and  for  the 
same  reasons  as  the  careful  housekeeper  cleans  house.  For  disinfection 
there  is  probably  nothing  better  than  good  whitewash.  It  will  destroy  the 
germs  with  which  it  comes  in  contact,  makes  the  place  whiter  and  there- 
fore lighter  for  the  constant  destruction  of  germs.  After  once  being  ap- 
plied it  is  necessary  to  re-apply  in  order  to  keep  the  place  clean  and  the 
necessity  for  cleanliness  in  this  respect  will  have  its  influence  upon  other 
phases  of  the  dairy  work.     It  is  cheap    and    can    be    most    economically 


PRODUCTION  OF  MILK  FOR  CITY  USE.  123 

applied  by  means  of  the  spray  pump,  such  as  is  used  in  spraying  potatoes  or 
other  garden  crops.  It  should  be  used  on  sides  and  ceiling  twice  a  year 
and  on  the  stalls  oftener.  The  disinfection  by  formaldehyde  or  sulphurous 
acid  gas  is  not  practicable  in  barns. 

The  newer  idea  of  having  a  large  enclosed  shed  or  yard  has  much  to 
commend  it.  The  cattle  are  given  their  liberty  at  all  times  except  while  being 
milked  and  fed.  They  may  move  about  from  place  to  place  to  feed 
and  may  drink  whenever  they  so  desire.  They  have  light  exercise,  are 
assured  protection  from  the  storms  of  winter,  and  the  extremes  of  summer, 
have  plenty  of  light  and  ventilation  and  are  more  easily  kept  clean  than 
under  any  other  condition.  The  milking  stable  can  be  kept  cleaner,  and 
free  from  odor,  a  marked  advantage  in  the  handling  of  the  milk.  There 
is  no  full  gutter  or  breath-fouled  air  to  give  up  its  objectionable  properties. 
The  shed  scheme  is  the  sanitary  idea  and  rapidly  growing  in  favor  where 
understood.  It  is  economical  in  construction  but  much  more  so  in  the 
cattle  management.  A  large  number  of  tests  of  the  air  in  such  a  shed  and 
milking  room  have  been  compared  with  the  conditions  found  in  all  sorts  of 
dairies  with  the  advantage  decidedly  in  favor  of  the  shed.  The  barn  idea  with 
all  its  ancient  history  will  not  be  soon  displaced  by  such  a  scientific  im- 
provement. 

The  teaching  at  the  present  time  is  to  the  effect  that  food  has  but 
little  influence  upon  the  quality  of  milk,  that  quality  is  dependent  upon 
breed  characters.  Food  may  temporarily  change  the  quality  as  in  the 
better  feeding  of  an  animal  that  is  in  a  very  poor  condition  will  increase 
the  per  cent,  of  fat,  but  not  beyond  the  normal,  and  it  will  remain  there 
after  the  animal  body  has  attained  its  equilibrium.  Some  foods  exercise 
a  prejudicial  effect  as  onions,  cabbage,  turnips,  etc..  decayed  foods,  and 
milk  from  animals  fed  upon  such  food  is  considered  adulterated.  Ensilage, 
especially  if  quite  sour,  and  brewers'  grains  will  give  an  unusual  flavor  that 
will  almost  wholly  or  completely  pass  away  after  continuous  use  of  the  feed. 
The  effect  of  food  upon  the  quantity  of  milk  is  very  much  greater  than 
upon  the  quality. 

There  has  never  been  any  question  as  to  the  use  of  hay,  fodder,  straw, 
and  the  grains  and  mill  by-products  as  feed  for  dairy  cattle.  There  has 
been  objection  to  the  use  of  brewers'  grains,  distillery  slops,  the  swill  from 
starch  factories  and  other  fermented  foods.  In  a  few  instances  ensilage  has 
come  under  the  ban  as  objectionable.  The  feeders  have  maintained  that 
these  were  proper  food  stuffs  and  have  been  supported  in  their  contention 
by  chemists  and  experimenters.  Boards  of  Health  have  often  maintained 
that  the  milk  exercised  some  injurious  effects.  In  our  investigations  we 
found  it  to  be  an  almost  invariable  rule  that  the  milk  from  dairies  in  which 
such  feeds  were  used,  that  there  would  be  a  more  rapid  souring  of  the  milk 
than  from  the  dairies  in  which  sweet  feed  alone  was  used.  Whether 
this  change  was  due  to  the  greatly  increased  number  of  fermentive  bacteria 
present  in  such  stables,  or  to  some  less  stable  compounds  in  the  milk,  was 


124  THE  CREAMERY  PATRON's  HANDBOOK. 

not  determined.  The  belief  is  that  it  is  more  probably  due  to  the  former 
cause.  It  was  further  found  that  taking  the  feeders  of  malted  or  fermented 
food  as  a  class  and  comparing  the  per  cent,  of  butterfat  present  with  the 
per  cent,  of  fat  present  in  the  milk  supplied  by  those  using  only  sweet  feed, 
that  there  was  a  difference  in  favor  of  the  latter.  The  average  tests  from 
twenty-five  herds  using  malt  grains  was  3.5  per  cent,  of  fat.  The  average 
of  thirty-four  herds  using  sweet  feed  was  3.95  per  cent,  of  fat.  The  effect 
of  ensilage  could  not  be  determined  in  this  test  as  no  dairyman  in  this  vicin- 
ity uses  it.  It  was  also  observed  that  the  dairies  supplying  the  creamery 
also  had  a  higher  per  cent,  of  fat  than  those  using  the  malt  feed.  The 
difference  in  the  cattle  and  surroundings  would  hardly  account  for  this 
condition.  The  creamery  does  not  buy  on  the  basis  of  a  butterfat  test, 
and  never  makes  a  test,  so  that  could  not  be  a  stimulant  to  a  higher 
grade  of  milk  or  protect  against  a  water  adulteration. 

The  water  supply  is  of  even  greater  importance  than  the  food.  The 
water  supplies  a  double  purpose,  that  for  the  animals,  and  cleansing  and 
rinsing  the  vessels  and  cooling  the  milk.  The  food  can  affect  the  milk  only 
as  it  may  influence  the  animal  and  as  particles  may  accidentally  gain  en- 
trance during  the  milking  process.  The  water  is  used  directly  upon  the 
buckets,  cans,  and  other  appliances,  and  if  it  be  contaminated  it  adds  its 
infection  instead  of  taking  away.  It  is  not  contended  that  impure  water 
may  pass  through  the  cows  and  affect  the  milk,  but  that  the  great  danger 
is  from  its  use  upon  the  vessels.  It  should  be  that  a  water  unfit  for 
domestic  use  should  never  be  used  for  cattle  to  drink  or  in  any  dairy  opera- 
tion. A  dairy  cow  demands  a  very  large  amount  of  water  daily,  from  12 
to  16  gallons,  and  safety  demands  that  the  water  be  of  known  purity.  The 
water  from  a  tubular  well  is  a  much  safer  water  from  a  hygienic  standpoint 
than  that  from  any  other  source.  The  water  from  a  twenty-foot  driven 
well  must  come  from  the  bottom,  and  little  contamination  need  be  expected, 
while  that  from  a  dug  well  of  any  depth  will  receive  more  or  less  drainage 
from  the  surface.  The  location  of  a  well  at  or  near  the  stockyard,  espe- 
cially if  it  be  an  open  well,  is  wrong  because  it  will  receive  drainage.  Such 
wells  have  been  responsibly  for  many  of  the  most  alarming  outbreaks  of 
typhoid  fever  and  unaccountable  sickness.  The  contamination  of  course 
coming  from  a  patiertt  in  the  house  of  the  dairyman  or  from  a  helper. 

It  is  not  an  easy  matter  to  obtain  water  at  all  places,  and  when  such 
must  be  gotten  from  dug  wells,  they  should  be  located  some  distance  from 
the  yard  and  the  water  piped  to  the  point  at  which  it  is  wanted.  All  dairies 
in  cities  should  be  compelled  to  use  water  from  the  city  service  or  from 
tested  wells. 

Much  has  been  published  during  the  past  few  years  upon  the  number 
of  bacteria  that  gain  access  to  the  milk  during  the  operation  of  milking. 
A  large  number  of  tests  were  made  to  determine  this  matter  at  the  Purdue 
Experiment  Station  during  the  years  1895  and  1896.  The  tests  were  made 
under  as  large  variety  of  conditions  as  possible,  commercial  dairies  of   all 


PRODUCTION  OF  MILK  FOR  CITY  USE.  125 

descriptions,  and  in  private  dairies  that  were  kept  in  an  exceptional  manner. 
The  average  number  of  germs  falHng  upon  a  surface  the  size  of  the  usual 
milking  pail,  in  four  minutes,  the  average  time  for  milking  one  cow,  was 
17,680  in  the  average  dairy;  in  a  good  dairy  it  was  8,080,  and  in  a  dairy 
having  a  separate  milking  room  and  taking  the  precaution  to  wipe  off  the 
sides  of  the  animal  and  udder,  720  germs.  In  some  of  the  very  poor  and 
unclean  places  the  total  number  ran  up  into  the  hundred  thousands.  The  ad- 
vantage coming  from  carefully  cleaning  and  wiping  the  animal  with  a  damp 
cloth  was  so  great  that  the  precaution  can  not  be  omitted  in  any  high  class 
dairy.  It  is  not  possible  for  all  dairymen  to  have  separate  milking  rooms, 
roomy  stables,  or  as  much  light  and  ventilation  as  science  demands,  but 
they  can  all  use  this  simple  precaution.  Another  precaution  of  no  small 
meaning  is  that  of  emptying  the  first  milk  from  each  quarter  on  the  floor. 
The  first  milk  drawn  contains  an  immense  number  of  germs  as  compared 
with  that  drawn  later.  In  our  own  experiments  it  was  found  that 
in  eleven  successive  milkings  the  first  milk  showed  the  following  num- 
ber of  bacteria  to  be  present  per  cubic  centimeter:  122,400;  1,353,600; 
15,400;  12,800;  32,000;  8,000;  14,400;  8,200;  5,000;  22,000  and  6,000.  The 
following  is  the  average  number  found  in  the  whole  milk  as  taken  from  six 
cows,  the  first  milk  not  being  saved;  10,600,  2,000,  2,000,  2,000,  2,200, 
2,400  and  1,800,  while  the  average  for  whole  milk  and  the  first  milk  not 
drawn  will  be  from  8,000  to  15,000  for  the  year. 

The  milk  should  be  removed  from  the  stable  as  soon  as  drawn  to  avoid 
contamination  from  the  air  and  to  prevent  the  absorption  of  odors.  The 
milk  should  not  be  strained  in  the  stable,  but  this  is  preferable  if  done  directly 
into  the  large  can  than  to  allow  it  to  stand.  It  is  not  an  uncommon  practice 
to  find  the  milkmen  feed  the  cattle  on  sour  slop  immediately  before  milk- 
ing, and  without  washing  the  hands  go  through  the  milking  operation,  and 
as  soon  as  through  strain  the  milk  into  the  ten  or  fifteen  gallon  route  can 
at  a  point  within  a  few  feet  of  the  sour  slop  trough.  Under  such  condi- 
tions it  is  impossible  to  produce  a  milk  that  will  keep,  and  makes  the  second 
delivery  a  necessity. 

When  milk  is  first  drawn  it  has  a  temperature  of  about  100  degrees 
Fahrenheit.  It  will  lose  a  part  of  this  heat  and  come  to  the  same  tempera- 
ture as  its  surroundings  in  a  greater  or  less  length  of  time,  depending 
upon  the  bulk  and  the  surface  exposed  to  radiation.  If  left  in  the 
large  bulk  of  the  eight  or  fifteen  gallon  can,  the  cooling  process  is  slow,  as 
there  is  little  surface  from  which  to  lose  the  animal  heat,  and  nothing  to 
force  the  rapid  circulation  of  all  parts  of  the  milk  in  the  can  to  the  surface. 
In  order  to  more  effectively  accomplish  the  cooling  of  milk,  special  apparatus 
has  been  designed  to  reduce  the  milk  to  a  very  thin  layer  and  to  bring  a 
lower  temperature  into  immediate  proximity  for  the  rapid  absorption  of 
the  heat.  This  is  so  effectively  done  that  on  even  small  coolers  a  pound  of 
milk  will  be  spread  over  a  surface  of  8,000  square  inches  and  from  ten  to 
thirty  degrees  of  heat  removed  in  five  seconds.     An  eight  gallon  can  of 


126  THE  CREAMERY  PATRON's  HANDBOOK. 

milk  will  flow  over  the  cooler  in  about  twelve  or  fifteen  minutes  and  lose 
from  twenty  to  twenty-five  degrees  of  heat  by  simply  using  the  ordinary 
well  water.  The  same  can  if  set  into  a  tub  of  water  at  the  same  tempera- 
ture would  require  from  one  hour  to  one  hour  and  a  half  to  accomplish  the 
same  result. 

The  effectiveness  of  a  cooler  depends  upon  the  area  of  exposure  and 
the  degree  of  coldness  that  may  be  maintained  within  itself  to  abstract 
the  heat.  No  cooler  will  abstract  more  heat  than  it  gives  off.  If  one  hundred 
pounds  of  freshly  drawn  milk  passes  over  it  and  gives  off  twenty-five 
degrees  of  heat,  it  will  necessitate  that  one  hundred  pounds  of  water  be  used 
at  a  temperature  of  fifty  degrees.  If  it  is  desired  to  cool  the  milk  more 
than  twenty-five  degrees  it  will  require  a  greater  proportion  of  water.  To 
cool  one  hundred  pounds  of  milk  on  a  cooler  will  require  as  much  water 
to  cool  it  standing  in  a  tub,  less  the  amount  of  loss  from  radiation 
due  to  the  longer  exposure.  The  surface  exposure  of  the  ordinary  shot- 
gun can  is  440  square  inches,  and  eight  gallon  milk  can  is  872  inches,  but  the 
layer  of  milk  in  contact  with  the  surface  is  not  changed  rapidly. 

A  series  of  tests  were  made  of  the  cooling  of  milk  as  set  in  the  ordinary 
can  and  set  in  the  tub,  by  suspending  thermometers  at  distances  of  one  inch 
from  the  surface  to  the  center.  The  milk  was  not  agitated  and  the  cool- 
ing was  more  uniform  than  was  anticipated.  Milk  seems  to  be  a  better 
conductor  of  heat  than  water,  and  while  the  difference  in  temperature  of 
the  water  on  the  outside  and  the  milk  on  the  inside  was  quite  marked,  cur- 
rents were  set  up  that  made  the  cooling  quite  uniform.  When  this  differ- 
ence in  temperature  became  less  pronounced  the  currents  almost  ceased 
and  further  reduction  was  very  slow. 

The  special  advantage  to  be  derived  from  the  use  of  the  cooler  is  not 
so  much  in  the  economy  of  ice  or  water  used,  as  is  so  often  claimed  by  the 
manufacturers,  but  in  the  sudden  chilling  of  the  milk  and  thus  arresting 
bacterial  growth.  The  sudden  reduction  of  temperature  seems  to  have 
the  effect  of  shock  and  checks  the  power  to  multiply.  The  reduction  of 
temperature  to  the  same  degree,  but  by  slow  means,  is  not  so  effective. 
The  same  principle  is  recognized  in  pasteurizing;  it  does  not  depend  simply 
upon  the  raising  the  temperature  to  a  high  degree,  but  almost  to  the  same 
extent  upon  its  sudden  lowering.  In  the  ordinary  method  of  cooling  milk  by 
setting  the  cans  in  tubs  of  water,  the  time  of  cooling  is  nearly  two  hours, 
sufficient  time  for  considerable  multiplication.  A  second  advantage  in 
the  use  of  special  coolers  is  in  the  aeration,  the  getting  rid  of  much  animal 
odor  and  absorption  of  oxygen  that  has  a  detrimental  effect  upon  some 
forms.  A  study  was  made  upon  the  number  of  bacteria  present  in  milk 
at  every  hour  during  forty-eight  hours,  using  milk  that  had  not  been  cooled, 
milk  that  had  been  cooled  and  left  at  room  temperature,  and  milk  that 
had  been  cooled  and  kept  cool.  The  room  temperature  was  ninety-three 
degrees  and  the  cooling  was  done  to  fifty-four  degrees,  as  that  was  the  water 
temperature  without   the   use  of  ice.     The  results  often  showed  as  much 


PRODUCTION  OF  MILK  FOR  CITY  USE.  127 

change  in  the  uncooled  milk  in  six  hours  as  in  the  cooled  that  was  kept 
cool  in  twenty-four  or  thirty  hours.  Tests  upon  acidulation  fully  agree 
with  the  bacterial  tests. 

Milk  is  delivered  in  four  ways;  by  dipping  from  *arge  cans,  by  drawing 
from  the  bottom  of  the  can,  by  carrying  it  in  small  cans  sufficient  for  only 
a  few  customers,  and  in  glass  jars  of  standard  quantity,  as  quarts  and  pints. 
Fully  nine-tenths  of  the  milk  sold  in  cities  is  delivered  by  the  first  method. 
Each  method  has  its  advantages  and  disadvantages.  The  delivery  by 
dipping  from  the  large  can  is  the  most  obiectionable  from  a  sanitary  stand- 
point. To  empty  a  fifteen  gallon  can  will  necessitate  the  removal  of  the 
lid  on  an  average  of  62  times.  From  our  observations  there  will  be  four 
half  gallon  customers,  forty-six  quart  customers,  and  twelve  pint  custo- 
mers. This  means  that  in  the  time  required  to  empty  one  can  of  milk 
the  top  is  removed  and  there  is  exposure  for  from  thirty  to  forty  minutes, 
sufficient  time  for  the  entrance  of  from  one  hundred  to  one  hundred  and 
fifty  thousand  germs  on  a  dry  summer  day,  and  four  hundred  thousand  on 
a  very  dusty  day.  If  the  lid  be  made  to  fit  into  the  top  of  the  can  instead 
of  fitting  over  it,  it  is  an  easy  matter  to  allow  as  many  more  to  be  deposited 
in  removing  and  putting  on  the  top.  In  the  delivery  of  the  product  of 
one  day,  some  of  the  larger  dairymen  have  the  milk  exposed  to  street  con- 
tamination for  a  period  of  fully  two  hours.  The  catching  of  100,000  or 
400,000  germs  in  fifteen  gallons  of  milk  is  not  such  a  large  number  when 
we  consider  that  bad  milk  may  contain  as  many  as  3,000,000  germs  in 
fifteen  drops.  It  is  the  very  rapid  multiplication  of  these  germs  that  causes 
the  unwholesome  changes. 

In  the  delivery  of  milk  by  either  the  dipping  process  or  by  drawing 
from  the  bottom,  the  infection  does  not  end  with  the  delivery  to  the  customer. 
The  milk  is  nearly  always  received  in  an  open  vessel  and  carried  into  the 
house,  another  period  of  exposure;  sometimes  not  placed  in  a  proper  storage 
place  as  soon  as  received,  another  exposure;  and  not  infrequently  received 
in  vessels  used  for  the  same  purpose  on  the  previous  day,  and  having  only 
been  rinsed  they  act  as  a  starter  for  new  growth,  another  exposure.  The 
dairyman  may  plead  that  he  is  not  responsible  for  what  happens  to  the 
milk  after  it  leaves  his  hands,  but  if  the  delivery  can  be  made  to  avoid  all 
these  injurious  influences,  it  is  so  much  to  his  credit.  The  delivery  of 
milk  by  drawing  has  an  advantage  over  dipping  just  so  far  as  it  prevents 
street  infection.  The  small  pail  is  used  only  to  a  very  limited  extent  but 
has  the  advantage  of  little  exposure.  The  glass  jar  is  decidedly  preferable 
to  any  of  these  methods.  It  obviates  all  exposure  on  the  street  and  in 
delivery,  the  milk  is  kept  in  its  package  until  ready  for  use,  and  only  such 
forms  are  present  as  gained  entrance  at  the  time  of  bottling,  and  the  num- 
ber depends  upon  their  multiplication.  The  most  serious  objection  that 
can  be  urged  against  the  use  of  the  bottle  is  that  it  may  be  used  in  the  home 
where  there  may  be  sickness  on  one  day  and  in  another  family  on  the  suc- 
ceeding day.     This  demands  that  the  bottles  be  thoroughly  cleaned  and 


128  THE  CREAMERY  PATRON'S  HANDBOOK. 

sterilized;  otherwise  they  might  become  a  serious  menace  to  health.  No 
bottle  should  ever  be  accepted  from  a  customer  as  being  clean,  but  be  sub- 
jected to  a  thorough  cleaning  process,  and  steam  sterilization.  The  bottle 
insures  uniform  quality  to  all  customers,  a  lessened  churning  effect,  and 
the  maximum  of  cleanliness.  The  objection  from  the  standpoint  of  the 
producer  is  the  expense  and  loss  from  breakage.  In  the  examination  of 
city  milk  it  has  been  found  that  the  bottled  milk  was  delivered  at  a  uniformly 
lower  temperature,  kept  longer,  and  one  delivery  each  day  sufficed  eyen  in 
the  hottest  weather.  If  by  the  extra  care  in  milking,  cooling  and  bot- 
tling, one  delivery  may  be  made  to  suffice,  the  cost  may  be  reduced  below 
that  of  two  deliveries  under  old  methods. 

A  test  was  made  of  the  quality  of  milk  from  the  top  to  the  bottom  of 
cans  by  both  the  dipping  and  drawing  process.  A  sample  was  taken  after 
the  delivery  of  each  gallon.     The  record  is  as  follows: 

Per  cent,  of  fat  in  the  milk. 
Sample.  Dipped,  Drawn. 

1  3.6  1.0 

2  3.6  3.9 

3  3.6  4.1 

4  3.6  4.1 

5  3.6  4.3 

6  3.6  4.2 

7  3.6  4.2 

8  3.6  4.3 

9  3.6  4.3 

10  3.6  4.3 

11  3.6  4.4 

12  3.6  4.2 

There  can  be  no  greater  uniformity  in  bottled  milk  than  is  shown  in 
these  samples. 

Milk  can  be  produced  and  delivered  under  such  conditions  that  one 
delivery  a  day  will  suffice.  The  requirments  are  not  theoretical  but  prac- 
tical and  are  in  operation.  Clean  cattle,  clean  stables,  clean  milking,  separat- 
ing for  purifying  purposes,  cooling,  and  delivering  in  cans  will  secure  the 
end.  The  separator  and  cooler  must  some  time  become  as  much  the  equip- 
ment of  the  dairyman  as  the  ice-chest  is  of  that  of  the  butcher.  The  cost 
of  these  things  is  not  great.  It  does  not  mean  cement  floors  and  tiled  milk 
rooms,  but  the  application  of  a  few  scientific  principles  under  conditions 
that  are  attainable  when  the  knowing  how  is  present. 

Nearly  every  phase  of  dairying  from  a  study  of  breeds,  feeds,  barns, 
handling  of  milk,  butter  and  cheese  making  have  been  the  subject  of  many 
experiments.  The  question  of  city  supply  is  as  yet  almost  untouched. 
How  much  labor  might  be  saved  by  improved  methods  of  handling,  by 
a  common  separating,  cooling  and  bottling  plant,  and  by  a  more  modem 
system  of  delivery  and  other  questions  of  equal  importance,  is  yet  unknown. 


MILKING,    COOLING   AND    GENERAL   CARE    OF   MILK 
FOR  DELIVERY  TO  CREAMERY. 


BY  PROF.   E.   H.   FARRINGTON,   OF  THE  WISCONSIN    DAIRY  SCHOOL. 

Madison,  Wis. 

Nearly  every  farmer  has  probably  either  heard  or  read  about  the  man 
being  a  public  benefactor  who  makes  two  blades  of  grass  grow  where  for- 
merly there  was  but  one.  The  statement  is  often  quoted  and  the  truth 
of  it  is  acknowledged  by  all  in  theory  at  least.  It 
is  easy  to  comprehend  the  meaning  of  two  hay 
crops  in  one  year,  but  some  of  us  fail  to  realize 
that  the  second  one  may  be  the  reward  of  extra 
care  and  attention.  The  accomplishment  of  great 
things  by  watchfulness  over  small  things  is  as 
possible  on  the  farm  as  it  is  in  any  other  line  of 
business,  and  in  no  branch  of  agriculture  is  there 
a  better  profit  paid  for  constant  attention  to 
details  than  there  is  in  the  dairy.  Very  few,  if 
any,  food  products  are  so  susceptible  to  defects 
or  so  easily  contaminated  as  is  milk,  and  still  the 
protection  of  its  purity  until  it  reaches  the  con- 
sumer is  largely  a  matter  of  common  cleanliness, 
— a  very  simple  duty,  but  one  which,  when 
faithfully  performed,  will  more  than  pay  for  the 
effort  made. 

Directions  for  the  proper  handling  of  milk 
have  been  printed  over  and  over  again.  The 
rules  given  generally  include  an  old  story,  familiar 
to  many  a  milk  producer,  wnich  I  am  repeating 
in  order,  first,  to  refresh  the  memory  of  some 
reminded  of  things  forgotten,  second,  to  induce 
they  know  how  to  do,  and  third,  to  overcome  any 
tendency  all  may  have  to  slight  the  little  things  that  are  known  to  be 
important  for  preserving  the  natural  purity  of  milk. 

In  taking  up  the  discussion  of  this  subject  it  is  hoped  that  some  of 
this  old  story  may  make  a  new  impression  on  those  who  have  heard  it  many 

129 


RAILROAD  MILK  CAN. 
"New  York"  Factory  Can. 

who  may  need  to  be 
others  to  do  as  well  as 


130 


THE  CREAMERY  PATRON  S  HANDBOOK. 


IRON-CLAD  TIN  MILK  PAIL. 


times  before  and  that  it  may  possibly  furnish  a  new  idea  or  two  to  those 
who  are  less  familiar  with  the  subject. 

The  Milker's  Responsibility.     When  a  man  is  milking,  he  should 
bear  in  mind  that  he  is  handling  a  food  product  which  will  undoubtedly 

be  placed  on  the  tables  of  many 
people  in  essentially  the  same  con- 
dition that  it  is  obtained  from  him. 
He  should  be  just  as  particular  and 
as  careful  when  milking  to  supply 
his  customers  or  a  factory  as  he 
is  when  filling  the  glass  pitcher 
which  his  wife  or  child  brings  him 
when  milking  and  asks  to  have  it 
filled  for  his  own  supper  table. 

Many  of  our  food  products 
are  "purified  by  fire,"  or  cooked 
before  they  appear  on  the  table,  but 
milk  and  its  products  are,  as  a  rule, 
used  raw  with  all  the  impurities 
that  may  have  gotten  into  them  on 
the  way  from  the  cow  to  the  table. 
The  consumer  does  not  like  to  be  reminded  of  these  possibiUties  of  con- 
tamination and  he  will  therefore  gladly  pay  an  extra  price  for  milk 
which  is  known  to  be  clean  and  wholesome. 
Milk  is  sometimes  a  source  of  posi- 
tive danger  to  a  community  as  it  has  been 
demonstrated  that  diseases  may  be  spread 
by  the  milk  supply  from  one  farm  to 
many  households.  When  such  conta- 
gious diseases  as  typhoid  fever,  diphtheria, 
scarlet  fever,  etc,,  occur  in  a  family  sell- 
ing milk,  the  fact  should  at  once  be  made 
known  to  the  proper  authorities  and  the 
milk  produced  on  that  farm  should  be 
disposed  of  as  directed  by  them.  A  sick 
person  or  one  convalescing  from  any 
contagious  disease,  or  any  one  acting  as  a 
nurse  for  the  sick,  should  not  be  allowed 
in  the  cow  stable  or  permitted  to  take 
care  of  the  cows.  He  also  should  neither  be  allowed  to  handle  nor  de- 
liver the  milk,  as  it  is  one  of  the  best  food  materials  for  disease  germs. 
They  thrive  and  multiply  with  alarming  rapidity  in  milk.  It  is  therefore 
necessary  to  use  every  precaution  possible  to  prevent  the  spreading  of 
diseases  b)?-  criminal  carelessness  in  handling  milk  from  an  infected  locality. 


ELGIN  MILK  STKAINER. 


MILK  FOR  DELIVERY  TO  CREAMERY. 


131 


MILK  COOLER  AND 
AERATOR. 


The  Milker's  Preparation.  The  milker  should  wash  his  hands 
with  soap  and  water  just  before  milking  and  wipe  them  dry  with  a  clean  towel. 
His  finger  nails  should  be  cut  close  so  as  not  to  injure  or  irritate  the  cow. 
No  loud  talking  should  be  permitted  during  milking.  Go  about  this  work 
promptly  and  quietly,  with  as  much  regularity  in  the  time  of  milking  as 
is  possible.  Some  successful  dairymen  milk  their  cows  "by  the  watch" 
and  are  very  particular  about  the  exact  time  each 
cow  is  milked.  They  are  also  careful  to  have  the 
same  cows  milked  by  the  same  men  in  the  same  order. 
^^t:-)  0Q^  Experience  has  taught  them  that  regularity  in  milk- 
^y  T»  '^  ing  aids  in  developing  a  tendency  to  prolong  the 
\     J  iiHL     /  period  of  lactation. 

Always  milk  with  dry  hands;  moistening  the 
hands  with  milk  or  water  during  milking  is  one  of 
the  most  filthy  practices  imaginable. 

The  Milk  Pail.  One  of  the  best  modern  milk 
pails  is  covered  with  a  double  strainer  cloth  between 
which  there  is  a  thick  layer  of  absorbent  cotton. 
This  pail  is  provided  with  a  spout  through  which  the 
milk  is  poured  out;  while  milk- 
ing, this  spout  is  covered 
with  a  tin  cap.  A  covered 
milk  pail  that  protects  the  milk  from  falling 
dust  and  dirt  during  milking  is  much  to  be  pre- 
ferred to  the  open  pail.  A  wire  gauze  placed  over 
the  opening  in  a  milk  pail  cover  is  better  than  no 
cover,  but  a  strainer  cloth  placed  over  the  wire 
gauze  is  still  better,  and  absorbent  cotton  in  addi- 
tion to  the  cloth  and  gauze  is  the  best  protection. 
If  covered  milk  pails  were  more  generally  used 
there  would  be  less  complaint  about  sour  or 
tainted  milk.  Anyone  thinking  of  using  absor- 
bent cotton  must  remember,  however,  that  it 
should  be  used  but  once  and  then  burned;  the 
accumulation  of  dirt,  loose  hair,  etc.,  on  the  cotton 
furnishes  sufficient  evidence  of  the  necessity  of 
using  it  as  a  protection  against  impurities  in  milk. 
Wooden  Pails  should  not  be  used,  as  they 
easily  get  sour  and  can  only  be  kept  thoroughly 
clean  when  new.  Tin  pails  ought  to  have  all  seams  and  cracks  flushed 
smooth  with  solder  in  order  to  make  them  easy  to  clean.  This  soldering 
should  be  done  when  the  pails  are  bought  and  before  they  are  taken  home. 
The  Cow  Stable  and  Yard.  Cows  ought  to  be  milked  in  a  com- 
fortable, clean,  thoroughly  drained  and  well  lighted  place.  Ventilation 
is  best  secured  by  some  well  constructed  and  easily  operated  device  rather 


.mjiiii. 


'IOWA*  OR  "DUBUQUE" 
FACTORY  CAN 


132     .  THE  CREAMERY  PATRON's  HANDBOOK. 

than  by  loose  boards  or  accidental  holes  in  a  window.  The  walls  and  ceil- 
ing of  the  stable  may  be  purified  by  a  coat  of  whitewash  which  can  be  effect- 
ually applied  with  a  spray  pump ;  this  ought  to  be  done  several  times  in  a 
year.  Some  cow  stalls  are  covered  with  straw  or  old  hay  placed  on  boards 
with  large  cracks  between  them.  No  amount  of  whitewash  will  keep  such 
a  ceiling  in  a  sanitary  condition.  Chaff  and  loose  straw  dropping  through 
the  cracks  are  a  constant  source  of  dust  and  dirt  during  milking;  the  floor 
above  the  cows  ought  to  be  as  tight  as  the  walls  of  the  stable. 

The  gutters  and  the  mangers  of  the  cow  stable  should  be  cleaned  out 
daily  and  plaster  or  clean  bedding  spread  over  the  floor. 

Cows  should  be  tied  or  stalled  in  a  humane  way,  made  contented  in 
every  particular  and  liberally  fed.  No  loud  talking  should  be  permitted 
during  milking  and  anything  that  will  excite  the  cows  must  be  avoided. 
Driving  them  from  pasture  in  a  hurry  or  chasing  the  cows  with  dogs  will 
diminish  both  the  quantity  and  the  quality  of  the  milk. 

Cleaning  the  Cows.  A  gentle  brushing  or  carding  of  the  cows  every 
day  will  be  found  to  be  very  beneficial  to  them;  if  this  is  not  done  regu- 
larly, the  flanks  and  udder  of  a  cow  should  be  brushed  just  before  milking 
in  order  to  remove  all  loose  hair  and  dirt  that  might  fall  into  the  pail  during 
milking.  The  mud  which  cows  have  gotten  on  their  legs  and  udders  should 
be  brushed  off  before  milking  is  begun,  and  before  the  pails  are  brought 
to  the  stable  so  that  the  dust  will  not  settle  on  the  tinware  and  thus  get 
into  the  milk. 

Washing  the  udder  is  to  be  recommended  if  it  is  wiped  dry  before 
milking  begins.  The  foremilk  or  the  first  few  streams  drawn  from  the  teats 
may  be  kept  separate  from  the  rest  as  it  contains  many  bacterial  impurities. 
The  difference  between  the  first  milk  drawn  and  that  obtained  after  the  ducts 
and  passages  of  the  udder  are  rinsed  by  milking  a  short  timic  may  be  shown 
by  keeping  some  of  both  in  separate  clean  bottles  and  noticing  how  much 
more  quickly  the  foremilk  sours  than  that  obtained  later. 

Milk  the  Cows  Dry.  A  great  many  milkers  are  in  too  much  of  a 
hurry  to  get  through  milking  to  milk  the  cows  dry.  This  loss  may  amount 
to  one-half  a  pound  of  milk  from  each  cow  at  every  milking,  as  was  found 
to  be  the  case  by  a  farmer  who  followed  his  hired  man  and  milked  all  the 
cows  after  him.  By  this  second  milking  he  got  over  a  pound  from  some 
cows  and  less  than  one-half  a  pound  from  others,  but  from  ten  cows  he  got  five 
pounds  of  strippings  at  one  milking.  This  to  some  does  not  seem  to  be 
a  very  large  amount  of  milk  to  bother  with,  but  if  milking  in  general  was 
done  so  carelessly,  the  total  loss  of  milk  in  the  United  States  from  lazy  milking 
would  amount  to  sixteen  million  pounds  per  day.  This  startling  figure 
is  undoubtedly  as  correct  as  the  statistical  reports  which  give  the  num- 
ber of  milch  cows  in  the  United  States  as  16,292,360,  and  it  shows  that  a 
great  saving  may  be  made  by  milking  the  cows  dry.  The  last  milk  or  strip- 
pings is  also  much  richer  than  the  first  milk  so  that  it  is  worth  an  extra 
effort  to  obtain  it.     Another  point  which  should  be   considered   in  milking 


MILK  FOR  DELIVERY  TO  CREAMERY. 


133 


cows  is  the  quickness  with  which  the  milking  is  done.     Fast  milking  has 
been  found  to  give    better    results    than    slow    milking. 

The  Milk  Cans  into  which  the  milk  is  strained  must  not  be  left  stand- 
ing in  the  stable  where  the  cows  are  being  milked.  The  stable  odor  or 
dust  may  contaminate  the  milk  unless  it  is  at  once  taken  to  another  room 

or     into    the    pure    outside  ^ 


into 


air 
cans 


CURTIS  WIRE-CLOTH  MILK  STRAINER. 

thirty  days  before  calving    or    when 


where    the    straining 
may  be  done. 

Health  of  the  Cows.  Milk 
from  a  cow  having  any  kind  of 
disease  should  not  be  used  for 
human  food.  Sore  teats,  a 
caked  udder  or  anything  that 
causes  bloody  milk  must  be 
cured  before  the  milk  is  usable, 
milk  from  healthy  cows  ought 
not  to  be  used  until  six  days 
after  calving;  some  authorities 
also  refuse  to  accept  milk  for 
cow  gives  less  than    six   pounds 


or    wnen    a 
per  day. 

Injurious  Food.  Decayed  or  musty  grain  or  feed  is  unfit  food  for 
milch  cows  as  it  has  an  injurious  effect  on  the  products  made  from  it  as 
in  fact  on  the  cow  herself.  Musty  hay  and  decayed 
silage  are  as  bad  as  musty  grain;  certain  kinds  of 
roots,  rape,  etc.,  should  only  be  fed  in  such  a  way  as 
to  leave  the  milk  free  from  taint  or  odor,  which  can 
be  done  by  feeding  these  foods  directly  after  milk- 
ing; wet  brewers'  grains  must  be  fed  with  caution; 
on  account  of  the  strong  odor  from  this  by-product 
and  similar  feeds,  the  milk  will  be  contaminated  un- 
less removed  at  once  from  the  stables  after  milking. 
Musty  litter  or  bedding  should  be  avoided  as  the 
dust  from  it  will  get  into  the  milk  in  spite  of  all  care. 

Pure  Water.  This  is  as  essential  for  cows  as  it 
is  for  humanity,  and  nothing  but  deep  well — spring 
— or  pure  running  water  is  fit  for  cows.  Pond 
holes  or  stagnant  water  must  be  fenced  in  so  that  the 
cows  will  not  drink  from  them;  serious  defects  in 
milk,  butter  and  cheese  have  been  traced  to  a  pond 
hole  or  to  swampy  land  through  which  cows  had 
walked.  The  mud  and  dirt  from  such  places  clings  to 
the  legs,  body  and  udder  of  the  cow  and  if  these  are  Counted  on  Factory  can. 
not  groomed  the  dirt  gets  into  the  milk  and  contaminates  both  it  and 
the     products     made     therefrom.     Watering    troughs    must   be     cleaned 


milk  aerator 


134 


THE  CREAMERY  PATRON  S  HANDBOOK. 


STAR  MILK  COOLING  SYSTEM. 


regularly  and  one  found  to  contain  rusty  iron  or  decayed  wood  ought  to 
be  repaired  or  replaced.  Fresh  water  should  be  pumped  daily  if  the  cows 
are  watered  at  the  stable.  Two  water  tanks  are  sometimes  provided  at 
dairy  farms  and    a    milk-house    built  over    one  of    them.     The  water    is 

pumped  by  a  wind-mill  through  the  milk- 
house  tank  containing  the  cans  of  milk 
and  then  passes  on  to  the  stock  watering 
tank,  This  makes  a  very  satisfactory  ar- 
rangement for  keeping  the  milk  cool  when 
the  wind  blows,  but  when  there  is  no  wind 
the  water  must  be  pumped  some  other  way. 
Such  a  milk-house  should  be  well  ventilated 
and  kept  clean.  The  water  tanks  ought  to 
be  regularly  scrubbed  so  that  the  cows  may 
always  be  supplied  with  an  abundance  of 
pure,  clean  water. 

Straining  Milk.  If  a  covered  milking 
pail  has  not  been  used,  the  milk  must  be 
poured  through  a  cloth  strainer  made  of  cot- 
ton flannel  or 
of  four  thick- 
nesses of  cheese  cloth.  A  wire  gauze  strainer 
is  not  sufficient,  and  when  the  milk  is  dirty 
or  a  large  amount  of  it  is  strained,  the  cloth 
should  be  changed  as  soon  as  any  accumu- 
lation of  dirt  from  the  milk  is  noticed  on  the 
strainer.  Milk  should  never  be  strained  in 
the  stable. 

Aeration  of  Milk.  Milk  is  benefited 
more  from  mixing  pure  air  with  it  as  soon 
as  possible  after  milking  than  from  almost  any 
other  method  of  handling.  The  flavor  is  es- 
pecially improved  by  aeration,  and  when  the 
milk  is  also  suddenly  cooled  at  this  time  it 
will  keep  sweet  much  longer  than  milk 
which  has  not  received  this  treatment. 

A  great  many  good  milk  aerators  are  on 
the  market.     A   certain  amount  of   aeration 
may  be  obtained  by  dipping  the  milk  with  a 
long-handled  dipper,  Hfting  it  high  in  the  air         ^^^^^^  factory  can. 
and  pouring  it  into  the  can  again.     This  dipping  should  be  repeated  occa-, 
sionally  for  an  hour  or  more  after  milking,  but    as  it    is    not  so  thorough 
and  takes  more  time  than  pouring  the  milk    over  an    aerator    and    cooler 


MILK  FOR  DELIVERY  TO  CREAMERY. 


135 


as  soon  as  each  cow  is  milked,  an    aerator    should    be   bought   and  used. 

Cooling  Milk.     Immediately  after  milking  the  temperature  of  milk 

ought  to  be  reduced  to  forty  or  fifty  degrees  either  by  pouring  it  in  a  thin 


• 

y  ' 

,   1 

i 

r, 

p 

..->_v.an3»K«s«W««.>*<-i 

L^ 

^m^ 

v^--a^f. 

^F^ 

Ti firr— -r^ffl 

r 

-   —-.•"- 

■i    't 

«          ■  5 

MILK  TESTING  OUTFIT. 
Milk  Tester,  Weighing  Scales,  Sample  Bottles  and  Supplies  Needed  for  Testing  Cows. 


layer  over  a  smooth,  metal  surface  which  is  kept  cold  with  water,  ice  or 
brine,  or  by  setting  the  cans  of  milk  into  cold  water  and  stirring  frequently 
to   hasten   the  cooling.     The  quicker  this  is  done  the  better,  as  the  sudden 


136  THE  CREAMERY  PATRON's  HANDBOOK. 

chilling  of  milk  is  very  beneficial;   it   improves   the    flavor    and    hastens 
the  separation  of  cream. 

.There  are  many  good  milk  coolers  on  the  market  and  in  making  a 
selection  the  purchaser  should  be  sure  to  get  one  that  has  capacity  enough 
to  thoroughly  and  quickly  chill  all  the  milk  run  over  it.  The  cooler  should 
never  be  crowded  with  too  much  milk. 

Keep  Night  and  Morning's  Milk  Separate.  Never  mix  warm 
milk  with  cold  milk  as  this  will  spoil  both.  The  morning  and  night's  milk 
should  be  kept  in  separate  cans  until  thoroughly  cold.  The  cans  of  milk 
must  be  loosely  covered  and  kept  in  a  perfectly  clean  place  protected  from 
dirt  and  bad  odors.  In  winter  the  milk  should  not  be  allowed  to  freeze 
and  in  summer  it  must  be  kept  sweet  without  the  use  of  any  kind  of  pre- 
servative. In  some  states  there  are  strict  laws  against  the  use  of  preserva- 
tives in  milk. 

Delivering  the  Milk.  During  transportation  the  cans  of  milk  must 
be  filled  to  prevent  churning  and  must  be  closed  with  tightly  fitting  covers 
and  jackets  or  a  canvas  placed  over  them  as  a  protection  from  dust,  mud 
or  rain.  These  coverings  will  aid  in  keeping  the  milk  cool  in  extremely 
hot  weather  and  in  winter  they  may  prevent  the  milk  from  freezing. 

Milk  ought  to  be  below  sixty  degrees  Fahenheit  when  delivered  to  a 
factory  or  to  any  other  buyer,  and  the  nearer  fifty  degrees,  the  better  for 
the  milk,  as  this  indicates  that  it  has  been  thoroughly  cooled  at  the  farm. 

Buttermilk  should  not  be  returned  in  the  sweet  milk  cans  as  the  sour 
taint  is  very  hard  to  remove  from  them. 

Washing  Cans,  Pails,  Strainer  Cloths  and  Tinware.  All  efforts 
to  produce  clean  milk  that  will  keep  sweet  for  a  reasonable  length  of  time 
are  useless  if  the  pails,  cans,  etc.,  are  not  faithfully  washed  and  scalded 
every  day.  After  emptying  the  milk  the  cans  should  be  rinsed  with  cold 
water,  then  scrubbed  with  frequent  changes  of  warm  water,  using  a  brush 
to  clean  all  the  seams  and  cracks  inside  and  outside  the  cans;  they  should 
then  be  rinsed  with  scalding  hot  water  and  set  to  dry  in  the  sun,  if  possible, 
but  protected  from  dust.  Tinware  should  not  be  wiped  dry  with  a  cloth, 
but  scalded  with  boiling  hot  water.  All  the  joints  and  corners  in  pails 
and  cans  should  be  filled  smooth  with  solder,  as  before  stated,  and  those 
having  rusty  iron  spots  ought  not  to  be  used  as  these  places  may  caarc 
taints  in  the  milk.  One  of  the  hardest  taints  to  remove  from  cans  is  that 
caused  by  allowing  milk  to  sour  therein.  The  cans  should  be  emptied 
and  cleaned  as  soon  as  they  are  returned  to  the  farm,  and  left  to  dry  and 
air  in  some  clean  place. 

Inspection.  When  a  can  of  milk  is  emptied  the  last  quart  should  be 
as  free  fron  sediment  as  the  first.  There  will  be  no  dirt  in  the  bottom  of 
cans  if  the  milking  has  been  cleanly  and  the  cans  have  been  protected  from 
dust. 

Both  the  odor  and  taste  of  milk  should  be  pure  and  sweet  when  the 
can  cover  is  first  removed;  perfectly  sweet  milk  will  have  an  acidity  of 


MILK  FOR  DELIVERY  TO  CREAMERY, 


137 


than  two-tenths  of  one  per  cent,  as  is  shown  by  the  alkaline-tablet 


test. 


Samples  of  milk  for  inspection  or  for  testing  should  be  taken  imme- 
diately after  it  has  been  thoroughly  mixed  by  pouring.  A  certain  amount 
of  cream  will  soon  rise  on  milk,  and  a  fair  sample  cannot  be  secured  by 
dipping  a  small  quantity  from  the  top  of  a  lot  of  milk  after  it  has  stood 
even  for  a  few  minutes. 

If  the  test  of  one  cow's  milk  is  desired,  samples  of  several  milkings 
should  be  taken;  there  is  often  such  a  variation  in  richness  between  two 


CREAMERY  PATRONS  COW. 

Gave  3,303  Pounds  of    Milk  in  a  Year.  Worth  $26.86.    Milk    Tested  4.2  Per  Cent  Fat, 
Making  163  Pounds  of  Butter. 


milkings  of  the  same  cow  in  one  day  that  a  very  erroneous  impression  may 
be  obtained  from  the  test  of  one  milking  only,  A  fair  sample  cannot  be 
taken  by  milking  directly  into  a  small  bottle,  because  the  milk  of  the  same 
milking  is  not  of  uniform  richness. 

In  taking  samples  of  a  cow's  milk,  she  should  be  milked  dry  and  all 
her  milk  thoroughly  mixed  by  pouring  from  one  pail  to  another  before 
a  sample  for  testing  is  taken  from  it.  If  the  sample  is  to  be  sent  to  some 
place  for  testing,  a  little  preservative  should  be  added  to  the  bottle  and 


138 


THE  CREAMERY  PATRON  S  HANDBOOK. 


this  filled  with  milk  to  the  cork  in  order  to  prevent  partial  churning  of  tk^ 
milk    by    the    agitation    during    transportation. 

The  Purity  of  Milk  is  entirely  within  the  control  of  the  milker. 
If  the  cows  are  healthy  there  is  no  excuse  for  dirty,  tainted  or  sour  miik. 
The  defects  most  commonly  met  with  in  milk  may  be  avoided  b}  follow- 
ing the  directions  given  in  this  brief  outline. 

TESTING    COWS. 

The  Value  of  Records  obtained  by  weighing  and  testing  the  milk 
of  each  cow  once  a  week  for  a  year  has  been  demonstrated  many  times. 


CREAMERY  PATRON'S  COW. 

Gave  6,938  Pounds  of  Milk  in  One  Year,  for  Which  the  Creamery  Paid  $(57.47.    The  Milk  Tested 

5.2  Per  Gent  Fat,  Making  426  Pounds  of  Butter. 


Such  records  have  been  made  for  over  two  hundred  cows  in  some  oi  the 
ninety-five  patrons'  herds  supplying  milk  to  the  Wisconsin  Dairy  School. 
The  farmers  weighed  the  milk  of  each  cow  at  the  two  milkings  of  one  day, 
in  some  cases  every  week  during  a  year,  and  sent  small  samples  of  each 
cow's  milk  to  the  creamery  to  be  tested.  From  these  tests  and  weights 
the  total  milk  production  of  each  cow  was  calculated.  The  results  ob- 
tained showed  that  many  cows  were  not  giving  anywhere  near  enough 


MILK  FOR  DELIVERY  TO  CREAMERY.  139 

milk  in  a  year  to  pay  for  the  care  and  feed  the  farmers  gave  them.  The 
cows  were  supported  by  the  sweat  of  their  owner's  brow  and  paid  him  less 
than  nothing  for  his  labor. 

Some  idea  of  the  difference  in  the  value  of  patron's  cows  may  be  formed 
from  the  records  of  the  two  cows  shown  in  the  cuts.  The  feed  and  the 
labor  of  milking  and  caring  for  these  two  cows  were  about  the  same,  but 
one  cow  produced  over  forty  dollars  worth  more  milk  in  a  year  than  the 
other  and  the  milk  of  the  poorer  cow  did  not  amount  to  enough  to  pay  for 
her  feed. 

In  a  herd  of  twelve  cows  tested  for  three  years  the  milk  of  one  cow 
was  worth  $110.00  more  than  the  feed  she  ate,  while  that  of  five  other 
cows  added  together  only  amounted  to  $114.00  more  than  their  feed.  One 
cow  produced  nearly  as  much  profit  as  five  cows  in  the  same  herd. 

Farmers  will  shoot  crows,  woodchucks  and  other  animals  that  eat 
their  crops  without  paying  for  them  and  why  should  not  the  unprofitable 
cows  be  disposed  of?  A  pair  of  scales  with  a  Babcock  test  will  show  that 
some  cows  are  more  wasteful  of  a  farmer's  labor  and  crops  than  any  other 
animal  on  the  place. 

Many  farmers  supply  a  creamery  or  a  cheese  factory  with  at  least  100 
pounds  of  milk  per  day  and  receive  for  their  milk  in  the  neighborhood  of 
four  hundred  dollars  a  year.  This  sum  surely  warrants  an  investment  of 
ten  to  fifteen  dollars  in  a  milk-tester  and  the  time  to  use  it  not  only  on 
the  cows  but  to  detect  any  errors  in  testing  that  may  be  made  at  the  factory. 


"Every  addition  to  true  knowledge  is  an 
addition  to  human  power. ''^ 

Horace  Mann,  . 


"7?i  every  rank,  or  great  or  smalt, 
^Tis  industry  supports  v^  alV^ 

—Gay. 


140 


NECESSITY   OF    WAKING    GOOD   BUTTER   AND   THE 
FARMER'S  PART  IN  ITS  PRODUCTION  AND  SALE. 


BY     JOSEPH     KOLARIK,      ASSOCIATE     EDITOR    CHICAGO    DAIRY    PRODUCE. 

Chicago, 

To  the  farmer  who  has  had  the  opportunity  of  coming  into  direct 
contact  with  the  consumer  of  butter,  as  one  who  is  seUing  butter  to  such 
consumer,  Httle  need  be  said  on  the  first  half  of  this  subject — the  necessity 
of  making  that  butter  Good. 

On  the  making  of  good  butter,  good  all  over,  good  all  through,  and 
good  all  around,  depends  the  prosperity,  the  very  income,  of  the  farmer 
who  keeps  cows  for  the  production  of  milk.  The  consumer  of  butter,  who 
is  the  man  out  of  whose  pocket  comes  the  price  that  means  the  milk  pro- 
ducer's profit,  has  the  right  to  dictate  to  the  maker  of  butter  what  kind 
of  butter  he  shall  make  for  him.  The  farmer  has  been  too  slow  to  realize 
this.  The  farmer  has  gone  right  ahead  and  made  butter — good  butter, 
indifferent  butter,  and  poor  butter — as  if  on  the  assumption  that  the  con- 
sumer had  no  choice  in  the  matter  and  would  have  to  take  what  there  was 
to  be  had.  But  as  population  has  grown  and  consumers  of  butter  multi- 
plied, the  demand  for  good  butter  became  more  and  more  insistent,  and 
to-day  is  so  markedly  earnest  that  the  effort  of  every  farmer,  of  every 
creamery  man,  and  every  buttermaker,  must  be  strongly  enlisted  in  pro- 
ducing the  only  grade  of  creamery  butter  now  wanted — the  premium-taking 
Fancy  Extra. 

It  is  this  insistent  demand  for  a  uniform  quality  of  fine  butter  that  is 
the  foundation  of  our  present  day  creamery  system,  as  it  is  only  through 
the  creameries  that  sufficient  butter  of  desired  flavor  and  uniformity  and 
quantity  can  be  produced.  There  is,  to  be  sure,  a  great  quantity  of  good 
butter  churned  in  the  farm  dairies — millions  of  pounds  of  it — that  finds 
a  more  or  less  satisfactory  market  and  a  more  or  less  satisfied  consumer. 
But  wherever  there  is  a  good  creamery  wherein  is  employed  a  good  butter- 
maker,  the  producer  of  milk  will  without  the  least  question  of  doubt  serve 
his  own  interests  in  the  highest  and  fullest  degree  only  when  he  becomes 
a    regular    patron    of    that    creamery. 

"Good  butter — send  us  good  butter,"  is  the  demand  from  the  market 
to  the  butter  producer.     The  necessity  of  making  good  butter  is  seen  in 

141 


142  THE  CREAMERY  PATRON's  HANDBOOK. 

the  satisfaction  good  butter  gives  the  guest  at  the  table;  it  is  seen  in  that 
rehshable  wholesomeness  of  cooked  food  that  only  good  butter  can  im- 
part to  it;  it  is  noted  again  in  the  request  of  the  housewife  shopping  at  the 
store  and  invariably  asking  for  "the  best"  quality.  It  is  manifest  again 
in  the  very  critical  examination  the  grocer  gives  the  butter  when  buying 
it  in  the  store  of  the  commission  merchant;  from  the  merchant  the  call 
goes  to  the  buttermaker — "good  butter,"   "good  butter." 

No  greater  necessity  in  the  dairy  world  to-day  than  that  of  making 
Good    Butter! 

So  great  is  the  necessity  for  good  butter  that  the  national  govern- 
ment has  established  colleges  where  students  may  be  taught  those  things 
that  are  needful  to  its  production.  So  great  is  the  necessity  for  good  but- 
ter that  no  one  is  now  considered  competent  to  make  butter  in  a  creamery 
until  he  has  mastered  the  teachings  at  a  dairy  school  and  served  an  appren- 
ticeship of  one  to  two  years  in  a  creamery  under  the  daily  tutoring  of  an 
expert  buttermaker,  himself  a  trained  and  experienced  operator.  So 
great  is  the  necessity  of  making  only  good  butter  that  out  of  the  need  of 
the  hour  has  sprung  the  organization  of  dairymen's  and  buttermakers' 
associations  in  every  state  where  butter  is  considerably  produced — their 
object  being  to  improve  that  knowledge  among  their  members  that  will  en- 
able them  to  make  this  good  butter  so  greatly  demanded. 

Creamery  buttermakers  have  ever  been  sensitive  to  the  pulse  of  the 
market  and  strenuously  responsive  to  its  every  demand  for  improvement. 
Creamerymen  have  installed  new  apparatus  for  the  improvement  of  their 
product  and  again  and  again  replaced  this  after  a  time  with  later  designs 
of  apparatus  that  gave  promise  of  further  improvement.  New  ways  of 
creaming  have  superseded  the  old,  new  ways  of  cream  handling  have  dis- 
placed old  methods,  new  ways  of  churning  and  working  butter  are  now 
standard — all,  every  bit  of  it,  the  result  of  the  imperative  necessity  of 
making   good  butter. 

What  more  can   the    creameryman  or  the  creamery  buttermakei  do? 

Let  us  ask — has  the  farmer,  the  creamery  patron,  advanced  in  his 
calling  to  the  same  extent  as  has  the  creamery  buttermaker? 

We  have  the  word  of  no  less  an  authority  than  Hon.  W,  D,  Hoard,  of 
Wisconsin,  on  this  question,  who,  after  the  most  careful  canvass  made 
from  farm  to  farm  by  trusted  correspondents  in  creamery  districts  in  sev- 
eral states  in  the  summer  of  1901,  spoke  at  a  state  dairymen's  convention 
as    follows: 

"I  here  venture  the  assertion,  and  it  is  founded  on  evidence  of  the 
most  convincing  kind,  that  the  average  patron  of  the  creamery  is  but  little, 
if  any,  better  educated  as  a  dairyman  than  he  was  twenty-five  years  ago, 
and  that  he  is  producing  milk  today  from  as  poor  cows,  and  just  as  ex- 
pensively, as  was  the  case  twenty-five  years  ago.  To  me  it  is  astonishing 
that  the  influences  of  progress  and  intelligence  should  affect  all  other  branches 
of  this  great  industry  to  their  manifest  improvement,  and  still  the  farmer 


NECESSITY  OF  MAKING  GOOD  BUTTER.  143 

remains,  with  but  few  exceptions,  right  where  he  was  a  quarter  of  a  cen- 
tury ago." 

What  is  it  has  caused  this  severe  criticism  of  "the  average"  creamery- 
patron?     In  what  way  has  the  creamery  patron  been  remiss  in  his  calHng? 

The  inquiry  had  developed  the  fact  that  hardly  any  out  of  a  hundred 
patrons  knew  what  their  cows  were  returning  in  product  above  the  cost 
of  their  keep  until  the  correspondent  got  what  facts  he  could  from  the 
patron  and  from  the  creamery  books  and  figured  it  out.  Very  few  knew 
except  in  the  most  general  way  which  cows  were  yielding  a  profit  and  which 
were  not.  A  very  few  fed  a  balanced  ration  suited  to  the  purpose  of  milk 
production,  and  most  were  keeping  cows  of  a  kind  that  even  good  feeding 
and  care  would  not  make  profitable  milk  producers.  The  general  aver- 
age production  of  the  dairy  cows  of  these  one  hundred  patrons  was  under 
140  pounds  butter  per  cow  per  year,  while  in  dairy  districts,  such  as  in 
Jefferson  County,  Wisconsin,  and  elsewhere  where  dair^'ing  is  a  leading 
feature  of  farm  work,  the  butter  product  averages  240  pounds  per  cow 
per  ye'ar — a  clear  gain  of  100  pounds  and  more  of  butter  through  the  exer- 
cise of  thought  in  both  selection  of  cows  and  the  special  purpose  of  milk 
production  in  view  in  their  care  and  feed. 

This  then,  is  the  farmer's  part  in  the  production  of  good  butter:  First, 
the  having  on  his  farm  a  sufficient  number  of  cows  to  make  it  well  worth 
while  to  provide  for  them  the  kind  of  feeds  and  give  them  the  care  they 
should  have. 

Second,  the  cows  must  be  of  a  recognized  milk  producing  type — a 
cow  that  does  not  yield  200  pounds  butterfat  during  one  year's  period 
of  lactation  can  seldom  be  kept  at  a  profit.  The  best  dairy  herds  now 
produce  over  300  pounds  per  cow  per  year,  and  already  some  have  set 
even    a    much    higher    mark. 

Third,  the  cows  must  have  an  ample  supply  of  nourishing  and  palat- 
able food,  summer  and  winter,  and  of  course  plenty  of  pure  water.  For 
a  palatable  and  nourishing  food  for  winter  use  there  is  nothing  better  than 
com   ensilage. 

Fourth,  and  fully  as  important  as  any  other  of  the  many  require- 
ments in  profitable  dairy  farming,  is  the  care  given  the  milk. 

Good  milk — good  buttermaker — good  butter.  Here  is  a  trinity 
that  stands  all  powerful  between  the  dairy  farmer  and  his  profit — the  wil- 
ling dollars  of  the  butter  consumer.  Good  butter — good  buttermaker — 
good  milk — a  trinity  one  and  inseparable,  and  the  farmer  is  the  beginning 
and  the  ending.  His  part  it  is  to  furnish  the  good  milk — the  alpha  and 
omega  of  getting  a  fancy  butter  product,  which  again  means  a  good  mar- 
ket demand  and  price  and  a  goodly  share  of  honest  profit  dollars  in  the 
pockets  of  the  owners  of  the  cows. 

The  necessity  for  producing  good  milk  cannot  too  strongly  be  impressed 
on  all  who  have  the  handling  of  it.  Though  many  suggestions  may  be 
found  of  great  practical  utility  by  the  patron,  such  as  prompt  removal 


144  THE  CREAMERY  PATRON's  HANDBOOK. 

from  the  milking  stalls,  rapid  cooling  in  tanks  of  water,  to  drive 
out  quickly  the  animal  heat,  clean  washing  of  cans  followed  by 
exposure  of  them  to  sun  and  air,  etc.,  one  general  law,  well  observed, 
will   suffice. 

Aim  to  deliver  the  milk  at  the  weigh-room  of  the  creamery  as  clean, 
as  pure  and  as  sweet  as  though  every  drop  of  it  was  to  be  used  on  your 
own  table! 

Can  dirty  milk,  unstrained,  turning  sour,  smothered,  tainted  from 
stable  exposure  or  otherwise,  or  carried  in  anything  but  sweet  smelling 
cans  ever  reach  the  weighcan  of  the  creamery  under  that  rule? 

Whether  operated  by  an  association  of  farmer  shareholders,  by  a 
stock  company,  by  a  corporation  located  in  a  distant  city  or  by  a  locally 
resident  owner,  the  creamery  is  ever  a  co-operative  institution.  No 
one  patron  can  deliver  milk  below  grade  and  flatter  himself  that  because 
it  passed  the  receiver,  he  is  thereby  the  gainer.  'Tis  true  he  has  gained 
temporarily  what  is  lost  by  his  more  careful  neighbors,  for  he  has  lowered 
the  quality  of  their  product  to  his  own  level,  but  it  is  not  written  that  a 
man  shall  continue  to  prosper  at  the  expense  of  others  indefinitely. 

Let  every  milk  can  stand  on  its  own  bottom.  Let  every  patron  feel 
that  in  the  chain  of  association  for  the  production  of  good  butter,  he  forms 
no  weak  link,  but  equally  with  his  neighbors  stands  steadfast  and  true, 
giving  of  his  best  and  asking  equal  worth  of  every  other.  The  organi- 
zation is  not  perfect  if  any  part  is  weak  or  wanting,  and  thus  the  milk 
producer  must  do  his  full  share  toward  the  attainment  of  that  perfect  re- 
sult— a  market  for  the  highest  grade  butter  through  a  well  managed  cream- 
ery well  patronized  by  well  satisfied  intelligent  patrons. 

Do  what  the  buttermaker  may,  the  purity  of  the  butter  will  never 
rise  above  the  purity  of  its  source,  therefore  the  better  the  milk  the  better 
the  butter.  Every  hour  every  minute,  the  milk  is  exposed  in  stables, 
barns  or  other  surroundings  laden  with  flavor  destroying  taints,  or  exposed 
at  temperatures  above  sixty  degrees,  its  quality  is  impaired  for  the  mak- 
ing of  the  best  grade  of  butter.  Every  time  it  is  closed  tightly  into  the 
creamery  can  while  warm,  or  the  warm  morning's  milking  is  poured  into 
the  cold  milk  of  the  evening  before,  it  means  a  loss  in  butter  quality  be- 
cause of  "smothered"  milk.  Every  exposure  of  the  cans  to  the  hot  sun 
of  summer  while  the  milk  is  on  the  way  to  the  creamery  means  a  lessen- 
ing of  that  fine  delicate  taste  that  is  to  butter  what  the  fine  edge  produced 
only  by  honing  is  to  the  axe  or  other  sharp  cutting  tool.  It  is  not  in  nature 
that  the  stream  shall  rise  above  its  source — neither  may  it  be  that  butter 
shall  be  better  than  the  milk  it  is  made  from. 

Something  can  be  done,  it  is  true,  in  the  creamery  to  overcome  pre- 
vious neglect  of  the  milk,  through  the  cleaning  process  of  centrifugal  cream 
separation  and  through  the  use  of  heat  to  stop  further  deterioration,  as 
cooking  will  check  for  a  time  the  spoiling  of  food.  But  neither  of  these 
processes  will  restore  a  tenth  part  of  that  fine  flavor  the  milk  has  lost  through 


NECESSITY  OF  MAKING  GOOD  BUTTER.  145 

neglect  of  the  simplest  precautions  against  absorption  of  taints  and  the 
keeping  of  it  at  a  properly  low  temperature. 

There  can  be  no  good  butter  if  the  farmer  has  not  done  his  part  to 
produce  good  milk,  and  if  the  buttermaker  has  not  done  his  part  to  handle 
that  milk  in  a  skillful  manner  to  concentrate  its  good  qualities  into  the 
finished   product. 

What  is  the  farmer's  part  in  the  sale  of  good  butter,  now  that  he  has 
done   his   part   in   its   production? 

The  sale  of  good  butter  would  be  a  simple  matter  if  there  was  not  a 
counterfeit  of  butter  which  is  cheaply  made  and  which  is  sold  by  hundreds 
of  so  called  "butter"  dealers  as  and  in  place  of  pure  butter.  This  thing  of 
selling  this  counterfeit  of  butter — oleomargarine — is  easily  done  by  those 
who  prefer  the  ten  cents  to  fifteen  cents  a  pound  profit  on  each  pound  to 
their  business  honor,  because  in  the  great  majority  of  cases  the  purchaser 
is  not  well  qualified  to  discriminate  between  what  is  pure  butter  and  what 
is  the  counterfeit,  and  so  gives  his  full  confidence  to  the  dealer — who  thinks 
little  or  nothing  of  so  grossly  abusing  this  confidence  to  serve  his  own  base 
purpose. 

It  is  difficult,  indeed,  for  the  farmer,  accustomed  as  he  is  to  trading 
mostly  with  life  time  friends  and  neighbors,  to  realize  how  a  dealer  can  so 
grossly  abuse  his  customers'  confidences  and  so  guiltily  take  from  them 
the  value  of  a  good  article  while  giving  to  them  a  grossly  cheap  counter- 
feit which  they  would  promptly  refuse  to  buy  did  they  but  know  how  they 
were  being  cheated.  To  the  honest  minded  person  this  is  a  thing  quite 
inexplicable;  and  it  only  can  be  explained  on  the  ground  that  substitution, 
of  whatever  nature,  usually  means  the  replacing  a  good  article  with  an 
inferior  one,  and  where  the  inferior  one  is  difficult  of  detection — well,  the 
morals  of  some  will  not  stand  against  it; — and  this  is  most  painfully  the 
case  with  the  sale  of  oleomargarine, — about  nine-tenths  of  all  that  is  pro- 
duced being  sold  to  consumers  as  pure  butter  or  used  by  them  as  pure  butter 
at  hotels  and  restaurants. 

The  production  of  oleomargarine  has  in  the  past  two  years  reached 
an  amount  equal  to  the  amount  of  creamery  butter  made  in  both  Iowa 
and  Minnesota,  or  almost  any  two  of  the  great  butter  producing  states 
in  the  Union.  If  made  and  sold  as  oleomargarine,  if  offered  to  the  butter 
buyer  as  a  cheap  substitute  for  butter,  no  man  could  or  would  object, 
for  that  would  be  a  legitimate  business — the  buyer  and  user  having  the 
choice  of  "taking  or  leaving"  it.  But  when  oleomargarine  is  made  a  counter- 
feit of  butter,  and  is  given  to  buyers  and  users  who  ask  for  butter 
and  think  they  are  getting  butter,  paying  therefor  the  price  of  good  butter 
and  NOT  the  price  of  a  cheap  substitute,  then  the  industry  is  an  illegit- 
imate, a  fraudulent  one,  and  the  people,  through  their  voice  in  the  national 
government,  have  the  right  not  simply  to  ask — but  to  demand — that  the 


146  THE  CREAMERY  PATRON's  HANDBOOK, 

making  of  oleomargarine  yellow,  as  a  counterfeit  of  pure  butter,  shall 
be    stopped. 

What  is  the  farmer's  part  in  the  sale  of  good  butter? 

His  part  is  to  use  his  vote  and  personal  influence  in  the  legislation 
of  this  country  as  to  forever  make  impossible  the  counterfeiting  of  pure 
butter  made  from  pure  milk  either  on  the  farm  or  in  the  creamery. 

Products  made  in  a  manner  that  will  proclaim  their  identity  everywhere 
are  legitimate  articles  of  commerce,  but  products  that  are  made  to  coun- 
terfeit others  have  no  right  to  exist,  and  oleomargarine  colored  a  butter 
yellow  is  such  a  product.  It  is  a  counterfeit  just  as  much  as  money  not 
made  in  a  government  mint  is  counterfeit,  and  farmers  have  the  right  to 
demand  its  proper  suppression — leaving  the  way  open  for  it  to  be  made 
a  product  distinctive  in  itself  so  all  may  easily  know  which  they  are  offered 
• — oleomargarine  or  pure  butter — either  at  the  store  or  wherever  a  meal 
may  be  served. 

The  farmer,  whether  private  dairyman  or  creamery  patron,  thus  is 
the  central  figure  in  the  production  of  good  butter,  and  his  influence  ex- 
tends through  to  its  final  sale.  He  is  but  one  of  the  many  engaged  in  the 
work  of  making  and  selling  butter,  but  his  influence,  his  work,  his  per- 
sonality, dominates  all,  and  the  work  is  not  well  done  or  complete  with- 
out his  best  efi'orts  have  helped  to  make  it  so. 

It  is  not  an  easy  task — this  thing  of  dairying.  It  is  not  an  easy  thing 
to  handle  a  herd  of  cows  to  get  the  right  amount  of  milk  from  each,  and  it 
is  not  an  easy  thing  to  care  for  this  milk  as  it  should  be  cared  for — as 
it  must  be  cared  for — if  good  butter  is  to  be  made.  But  the  farmer-dairy- 
man has  not  all  the  hard  work  to  do,  as  the  writer  has  fully  realized  by 
actual  work  on  the  farm,  by  work  as  a  buttermaker  in  the  creamery, 
and  by  active  association  with  the  commission  dealer  and  the  butter  re- 
tailer. 

Each  in  his  occupation  must  use  brains,  employ  well  his  time,  direct 
his  business  intelligently,  an,d  work  with  energy  and  persistence  if  he  shall 
gain    success. 

If  the  farmer  shall  do  this  same  way,  who  is  there  to  say  that  his  will 
not  be  the  greater  share  in  so  much  of  that  material  wealth,  peace,  pros- 
perity, and  that  homely  happiness  in  life  and  contentment  in  occupation 
as  those  may  expect  who  are  earnestly  associated  in  the  making  and  market- 
ing of  Good  Butter.? 

Milk. 

What  a  wonderful  thing  is  milk!  Bom  of  the  mother-love,  it  nour- 
ishes the  young  of  all  warm  blooded  creatures  whose  term  of  life  would 
quickly  end  were  it  wanting.  From  the  lowliest  mammal  to  noble  man, 
made  in  Godlike  image,  milk  is  the  flesh  builder,  the  nervepower,  the  very 
essence  of  life.  It  is  the  one  product  all  indispensable,  universal.  The 
cow,  man's  queenly  servant,  sacred  in  history,  ever  needful,  deserving  of 


NECESSITY  OF  MAKING  GOOD  BUTTER.  147 

the  most  kindly  regard  of  man  for  animal — because  giver  of  that  most  in* 
tricate  of  life's  mysteries,  that  greatest  of  life's  necessities — milk! 

Symbol  of  purity — milk.  Its  whiteness  the  mirror  of  all  that  is  good 
and  pure  and  true.  Its  composition  the  illustration  of  the  complexity 
of  life  governed  by  One,  Ruler  of  all  destiny.  Its  universality  the  illus- 
tration of  that  God  spirit  who  has  made  a  world-wide  brotherhood  of  man- 
kind and  given  man  dominion  of  all  animals,  and  of  these  none  greater 
in  her  use  to  man  than  the  cow. 

Comprising  all  the  elements  of  life,  as  does  no  other  food,  no  other 
food  deserves  man's  attention  as  does  milk. 

In  its  natural  state  it  goes  to  the  tables  of  the  rich  as  of  the  poor.  It- 
self the  most  perfect  and  wholesome  drink,  it  combines  to  improve  others; 
it  is  used  as  a  relish  with  some  foods;  it  is  combined  with  other  foods  in 
cooking.  As  butter  it  serves  a  multitude  of  purposes  none  other  product 
will  do.  The  most  delicate  are  better  for  its  use — the  strongest  grow  in 
strength  because  of  its  power.  No  corner  of  the  world  where  a  dairy  pro- 
duct has  not  penetrated — no  nook  in  the  vast  universe  where  dairy  pro- 
ducts as  foods  for  man  have  not  been  appreciated.  In  the  frozen  north, 
the  torrid  equatorial  clime,  the  rugged  mountain  regions,  the  sunburned 
deserts — in  all  climes,  in  all  countries,  the  worth  and  need  of  milk  and  its 
products  as  foods  has  been  acknowledged  by  man. 

Nor  does  the  usefulness  of  milk  end  here.  Milk  is  a  most  potent  medi- 
cine. As  an  antidote  for  poisons  its  use  is  well  recognized.  Milk  makes 
a  most  powerful  poultice.  Pufe  milk  gives  health  and  life  to  the  consump- 
tive; it  brings  the  glow  of  health  to  the  invalid.  In  the  mechanic  arts  milk 
is  again  indispensable,  A  glaze  made  of  milk  is  used  to  coat  the  finest 
book  paper.  A  most  durable  and  fire-proof  paint  is  made  from  milk. 
Sugar  from  milk  has  many  medicinal  uses.  The  very  buttons  on  one's 
coat  can  be  made  from  the  casein  of  milk.  Almost  limitless  in  its  uses, 
and  constantly  furnishing  new  surprises  as  advance  is  made  by  scientists 
in  its  study,  is  milk. 

To  the  true  dairyman  the  worth  of  milk  as  a  human  food  in  its  several 
forms  will  ever  be  a  silent,  resistless  appeal  to  treat  his  cows  kindly,  keep 
them  comfortable  and  contented,  and  especially  to  let  no  untidiness  in 
the  handling  of  milk  rob  it  of  its  fresh  purity  and  wholesomeness. 

The  heart-throb  of  past  ages,  the  animate  life  of  the  present,  the  de- 
pendence of  the  future — Milk.  In  its  production  and  in  the  making  from 
it  those  articles  of  food  so  necessary  to  the  welfare  of  man,  there  is  not 
possible  to  hold  too  high  an  ideal,  or  make  unworthy  use  of  one's  best 
talents,  or  labor  to  a  more  noble  purpose. 


*^Let  us  have  faith  that  rvjht  makes  might;  and 
in  that  faith  let  us  dare  to  do  our  duty  as  we 
understand  it." — Abraham  Lincoln. 


UH 


VARIATION   IN  TESTS;    COMPOSITION  OF  MILK  AS 

OBSERVED  AT  THE  MODEL  DAIRY  AT  THE 

PAN-AMERICAN  EXPOSITION  AT 

BUFFALO,    N.    Y. 


BY  DE  WITT  GOODRICH,  BUTTERMAKER  AND  DAIRY  INSTRUCTOR ;  OFFICIAL 
MILK  TESTER  AT  PAN-AMERICAN  MODEL  DAIRY. 

Belvidere,  III. 

As  one  branch  of  the  Dairy  and  Live  Stock  department  of  the  Pan- 
American  Exposition,  a  so-called  "model  dairy"  w^s  planned  by  Superin- 
tendent Converse  to  be  installed  and  operated  at  an  estimated  cost  of 
$6,000.00. 

The  impression  in  some  way  gained  pretty  wide  circulation,  in  the 
United  States  at  least,  that  the  model  dairy  at  Buffalo  was  to  be  conducted 
on  broad  educational  lines,  demonstrating  to  the  visiting  public  the  most 
modem  and  approved  methods  of  handling  and  feeding  dairy  cows  as  well 
as  handling  the  product;  in  fact,  that  it  was  to  be  a  show  dairy  more  than 
a  contest  of  the  several  breeds  of  cattle  invited  to  participate.  However, 
when  it  came  time  to  make  the  final  arrangements  and  rules  for  the  feeding 
and  crediting  of  products  of  the  several  breeds,  the  show  dairy  was  given 
secondary  consideration  in  the  all-absorbing  question  of  how  to  properly 
and  fairly  handle  the  feed  and  product  of  ten  separate  breeds  of  cows  in  a 
six  months'  contest. 

Considering  the  small  sum  set  aside  for  constructing,  equipping  and 
maintaining  such  a  dairy ,  it  goes  without  saying  that  a  model  dairy  which 
would  meet  the  approval  of  the  advocate  of  certified  milk  dairies  and  ad- 
mirer of  porcelain  lined  and  nickle-plated  dairy-rooms  would  have  been 
an  impossibility.  If  funds  had  been  provided  for  such  a  demonstration 
alone,  it  would  have  been  of  infinitely  less  value  to  the  thousands  of  prac- 
tical dairy  farmers  who  had  put  before  them  for  study  every  week  (in  some 
one  of  the  several  hundred  papers  publishing  them)  the  weekly  records  of 
the  fifty  cows  in  the  Pan-American  dairy  test.  In  addition  to  the  practical 
results  attained  through  the  agricultural  press,  the  dairy  barn  was  every 
day  thronged  with  curious  and  interested  visitors  studying  the  animals 
themselves  in  connection  with  their  records,   weekly  renewed  and  hung 

149 


150  THE  CREAMERY  PATRON's  HANDBOOK. 

above  thein.  New  York  City  and  Buffalo  people  who  scarcely  knew  how 
milk  is  obtained  saw  cows  milked,  fed  and  groomed  for  the  first  time,  and 
learned  to  distinguish  Jerseys,  Guernseys,  Brown  Swiss  and  the  other  breeds 
represented. 

The  expense  of  conducting  this  test  was  as  follows:  Salaries,  $7,321.25; 
feed,  $3,177.77;  shavings  (for  bedding),  $772.85;  ice,  $338.69;  chemical 
analysis,  $226.00;  supplies,  etc.,  $182.17;  total,  $12,018.73.  Receipts  for 
products  $8,175.64.  Net  expense  to  exposition,  exclusive  of  building, 
$3,843.11. 

Ten  breeds  entered  the  test  with  five  cows  each  as  follows:  Shorthorn, 
Holstein,  Ayrshire,  Jersey,  French  Canadian,  Guernsey,  Brown  Swiss,  Red- 
Polled,  Polled-Jersey  and  Dutch  Belted;  the  first  five  breeds  named  being 
furnished  by  Canada  and  the  last  five  by  the  United  States. 

The  breeds  were  represented  by  A.  W.  Smith,  G.  W.  Clemons,  Robt. 
Robertson,  Prof.  Day,  Dr.  Couture,  W.  H.  Caldwell,  Mr.  Inman,  V.  T.  Hills, 
A.  T.  Mohr  and  J.  Mclnnes,  the  representatives  coming  in  same  order  as 
breeds  named  above. 

These  gentlemen,  together  with  an  advisory  committee,  composed  of 
Maj.  Henry  E.  Alvord  (Dairy  Division  U.  S.  Dept.  Agl.),  Hon.  E.  W.  Hob- 
son,  of  Canada,  and  Dr.  W.  H.  Jordan  and  J.  H.  Grisdall,  representing  Asso- 
ciation of  American  and  Dominion  Experiment  Stations  respectively,  met 
and  formulated  the  rules  which  governed  the  test. 

Four  prizes  were  to  be  awarded  to  herds  excelling  in  the  four  follow- 
ing   points: 

1st.  Greatest  net  profit  on  estimated  butter  at  25c.  per  lb.,  85  lbs. 
butterfat  in  milk  to  represent  100  lbs.  of  butter  (equal  to  17^  per  cent, 
overrun) . 

2nd.     Greatest  net  profit  on  churned  butter  at  25c.  per  lb. 

3rd.     Greatest  net  profit  on  total  milk  solids  at  9c.  per  lb. 

4th.  Greatest  net  profit  on  total  milk  solids  at  9c.  per  lb.  plus  gain  in 
live  weight  at  3c.  per  lb. 

After  considering  the  average  prices  of  feed  throughout  the  United 
States  and  Canada  for  the  last  five  years,  the  committee  arrived  at  the 
following  schedule  of  prices  to  be  charged  in  the  test: 

Clover  hay,  $7.00;  ensilage,  $2.00;  green  feed,  $1.75;  bran,  $15.00; 
com  meal  and  gluten  meal,  $16.00;  ground  oats,  $19.00;  oil  meal,  cotton- 
seed meal  and  pea-meal,  $25.00  per  ton. 

Each  herd  of  five  cows  was  fed,  milked  and  cared  for  by  a  man  chosen 
and  employed  by  the  association  representing  the  breed,  but  the  exposition 
paid  these  men  additional  salaries  and  they  were  in  a  measure  under 
control  of  the  superintendent. 

Each  herdsman  (sometimes  with  advice  or  suggestions  from  owners  of 
the  cows)  made  daily  requisitions  for  the  ration  for  each  of  his  five  cows, 
choosing  such  feeds,  within  the    above    list,  and  in  such  quantity  as  he 


VARIATION  IN  TESTS  OF  MILK.  151 

deemed  best,  the  feed  for  all  being  weighed  and  charged  by  careful  and 
responsible  men  employed  by  the  exposition. 

The  milk  from  each  cow  was  brought  to  the  dairy  room  as  soon  as 
drawn  and  here  weighed  and  recorded  and  two  samples  taken  for  testing. 
One  taken  with  a  milk-thief  (a  copper  tube  of  about  f-inch  bore)  was  added 
to  a  composite  jar  provided  for  each  cow,  and  the  other,  taken  with  a  small 
dipper,  was  put  in  another  set  of  pint  jars  for  testing  with  the  lactometer. 

Each  mess  of  milk  was  poured,  after  weighing,  into  a  common  shot- 
gun or  setting  can  and  at  once  sampled;  the  milk-thief  thus  taking  a  pro- 
portional amount  of  each  mess  to  be  added  to  the  composite  sample. 

The  composite  samples,  provided  with  a  little  corrosive  sublimate,  were 
tested  with  the  Babcock  test  each  week  on  the  same  day,  and  from  these 
tests  and  total  milk  yield  for  the  week,  the  pounds  of  butter  fat  and  value 
of  same  for  each  cow  was  computed  and  value  of  feed  consumed  by  each 
deducted.  Thus  the  profit  on  butterfat  or  "estimated  butter"  for  each 
cow  and  herd  was  determined  for  each  week  separately. 

The  samples  taken  for  lactometer  testing  were  tested  daily  and  the 
readings  for  the  week  for  each  cow  averaged.  To  the  average  lactometer 
reading  and  composite  Babcock  test  of  each  cow  a  formula  was  applied 
which  gave  the  per  cent,  of  total  solids  in  her  milk  for  the  week.  Thus  the 
data  for  the  third  award  (profit  on  total  solids)  was  supplied  from  week  to 
week  and  a  separate  record  made  for  each  animal  in  total  solids  as  well  as 
in  butterfat. 

Total  solids  include  all  constituents  of  the  milk  excepting  water  and 
represent  its  full  food  value.  In  average  milk  the  solids  are  divided  about 
as  follows:  Fat  3.5,  casein  and  albumen  3.4,  milk  sugar  5.0  and  ash  .7  per 
cent.,  total,  12.6  per  cent. 

The  committee  who  fixed  the  price  of  9c.  per  lb.  for  total  solids,  evi- 
dently assumed  each  element  of  solids  to  be  of  equal  nutritive  value  for 
human  food  and  based  their  calculation  on  the  average  price  and  approx- 
imate composition  of  milk  sold  in  New  York  City. 

The  award  of  greatest  profit  on  "churned  butter"  was  a  sort  of  con- 
ciliatory measure,  probably  intended  to  satisfy  that  faction  of  the  Jersey 
breeders  who  contend  that  no  records  excepting  those  of  actually  churned 
butter  signify  anything. 

Owing  to  the  impracticability  of  churning  all  the  milk  from  each  of 
the  ten  breeds  separately,  the  rules  were  so  modified  as  to  provide  for  the 
separating  and  churning  of  one  day's  milk  from  each  breed  each  week. 
The  yield  of  butter  per  100  pounds  for  the  single  day's  milk  churned  to  be 
applied  to  the  total  yield  of  milk  for  the  week  and  this  estimate  called 
"churned  butter." 

The  test  of  a  herd's  milk  on  the  day  it  was  churned  frequently  varied 
.2  to  .3  per  cent,  from  the  average  per  cent,  of  fat  in  the  herds'  milk  for  the 
entire  week,  so  that  with   perfect  work   in    separating    and    churning,  the 


152  THE  CREAMERY  PATRON'S  HANDBOOK. 

so-called  churned  butter  for  the  week  would  fall  short  or  over-run  the  esti- 
mated butter,  which  here  represented  the  true  butter  producing  value  of 
the  herd. 

With  this  way  of  calculating  instead  of  churning  churned  butter  there 
is  but  little  satisfaction  in  trying  to  compare  the  yield  of  churned  butter 
with  butterfat;  but  considerii  :g  that  in  a  series  of  twenty-six  weeks  and  as 
many  churnings  of  each  breed,  ^he  law  of  :  verages  should  pretty  nearly 
balance  up  the  errors  of  such  a  method,  when  we  find  that  for  the  whole 
period  the  churned  butter  has  lallen  short  of  tae  stimated  butter  (in  every 
breed  but  one)  from  19  to  71  lbs.,  or  from  1.3  ^o  4.7  per  cent.,  the  inference 
is  that  85  lbs.  of  fat  will  not  make  100  lbs.  ::f  butter  under  these  conditions. 

Taking  the  whole  amount  of  churned  butter,  arrived  at  as  above  de- 
scribed, we  find  that  it  took  very  close  tc  87  .hz.  of  fat  in  milk  to  make  100 
lbs.  of  butter,  or  that  it  gave  a  trifle  ever  15  pei:  cent,  over-run. 

The  butter  was  made  by  an  expert  dairy  buttermaker  from  New  York 
State,  and  I  think  worked  a  little  dryer  than  most  western  creameries 
work   it. 

The  weighing  and  testing  of  all  milk  which  formed  the  basis  of  produc- 
tion for  each  cow  and  herd,  was  donj  by  two  experienced  and  responsible 
men.  One  from  Canada,  Mr,  James  Stonehouse,  Agricultural  College 
Guelph,  Ont.,  and  the  other  from  the  United  States  (the  writer). 

The  Composite  method  of  Testing. 

As  a  check  on  any  possible  tampering  with  composite  samples,  and  in 
order  to  obtain  further  data  on  the  question  of  composite  vs.  daily  test, 
these  men  in  charge  of  the  testing,  as  opportunity  afforded,  tested  samples 
of  each  milking  for  an  entire  week  corresponding  with  the  composi.te  test 
week. 

One  breed  was  run  at  a  time  in  this  way,  but  in  all,  seven  breeds  were 
tested,  through  a  period  covering  all  kinds  of  weather,  and  together  furnish 
a  vast  amount  of  evidence  in  favor  of  the  coinposite  method  of  testing 
individual  cows  and  herds.  In  addition  to  this,  it  serves  to  demonstrate 
how  widely  many  cows  milk  will  vary  in  richness  from  one  milking  and  one 
day  to  another.  It  served  to  demonstrate  in  what  way  sexual  heat,  sick- 
ness, excessively  hot  weather  and  other  temporary  disturbances  affect  the 
test. 

In  no  instance  did  the  composite  test  vary  more  than  .1  per  cent,  from 
the  per  cent,  fat  as  determined  from  the  pounds  of  fat  yielded  at  each  milk- 
ing separately.  Where  the  cows  were  milked  three  times  a  day,  as  most  of 
them  were  throughout  the  test,  21  separate  samples  were  tested  and  the  fat 
figured  out  to  compare  with  the  composite  test  for  the  week. 

A  comparison  of  average  per  cent,  of  fat  in  the  week's  milk  of  the  herds 
of  five  cows,  with  the  test  of  the  same  herd  for  one  full  day  of  the  same  week, 
shows  that  it  is  often  misleading  to  take  a  single  day's  sampl'?  as  an  indica- 
cation  of  the  test  of  the  herd  for  a  week.     See  following  examples  taken 


VARIATION  IN  TESTS  OF  MILK. 


153 


from  Pan-American  records.  For  the  weok  ending  October  1st  the  per 
cent,  of  fat  in  the  French-Canadian  herd  was  4.16  but  the  mixed  milk  of 
the  herd  tested  5. 1  for  one  day  of  the  same  week. 

In  Hke  manner  the  difference  in  the  PoUed-Jersey  herd  for  the  week 
ending  June  11  was  .48  per  cent,  and  for  another  week  .41  per  cent.  In 
June  the  Ayrshires  had  a  difference  in  one  week  of  .45  per  cent,  and  in  Sep- 
tember and  October  .37  and  .39  per  cent.  Other  breeds  varied  about  the 
same. 

I  include  herewith  some  tables  of  the  separate  milkings  and  tests  of 
same  in  comparison  with  composite  tests  for  same  period. 

The  Brown  Swiss  and  Dutch  Belted  cows  which  were  tested  in  like 
manner  showed  less  variation  than  the  breeds  given  here  in  detail. 

A  summary  only  of  the  Holstein  tests  for  one  week  is  given  first : 


HOLSTEIN 


TOTAL  DIF- 
FERENCE IN 
BUTTERFAT 
FOR  7  DAYS. 

.266 
.211 
.250 
.033 
.044 

TESTS    OP    EACH    MILKING    FOR    THE    JERSEY    COWS    FOR    ONE    WEEK  COMPARED 
WITH  COMPOSITE  FOR  SAME  PERIOD. 


RANGE  IN  PER 
CENT.  FAT. 

Cow  No.   1 2.6—3.6 

*'     2 2.2—4.0 

•'     3 2.6—3.2 

"'    4 2.1—3.8 

•'     5 2.9—4.5 


AVERAGE. 
3.01 

3.026 
2.95 
3.26 
3.31 


COMPO- 
SITE TEST. 

3.10 
3.10 
3.05 
3.25 
3.30 


Date. 
Aug. 


GIPSY,    OF   SPRUCE    GROVE. 


Lbs. 

milk. 
9.1 
9.6 

10.4 

10.4 


/ — noon 

— night 

8 — morning 

— noon 

— night 9.1 

9 — morning 10.8 

— noon 10 . 

— night 9 . 

10 — morning 11.2 

— noon 9.4 

—night. 8.6 

1 1— morning 9.6 

— noon 9.9 

—night 8.2 

12 — morning 10.3 

— noon 10.3 

— night 8.4 

13 — morning '  10.8 

— noon 9 . 

—night 8.1 

14 — morning 10.7 


Test. 
5.2 
5.1 
4.1 
5.1 
4.8 
3.8 
4.8 
4. 
4. 
4.6 
4.3 
3.7 


3.9 
3.9 


Lbs. 
fat. 
.4732 
.4896 
.4264 
.5304 
.4368 
.4104 
.4800 
.3600 
.4480 
.4324 
.3698 
.3552 
.5544 
.4346 
.3708 
.6077 
.4368 
.4428 
.4320 
.3159 
.4173 


Totals 202.9 

Composite  test  and  fat  from  same 

Test  computed  from  daily  weight  and  tests 


9.2245 
4.5—9.1305 
4.541 


154  THE  CREAMERY  PATRON'S  HANDBOOK. 

PRIMROSE.  Lbs.  Lbs. 

Date.                                    *  milk.  Test.  fat. 

Aug.      7 — noon  ..    8.1  6.9  . 5589 

—night , 7.3  6.  .4380 

"          8— morning 9.9  5.8  .5742 

— noon „  8.8  6.5  .  5720 

—night 7.3  5.4  .3942 

9— morning 10.1  5.3  .5353 

— noon 8.4  6.5  .5460 

—night 6.7  5.  .3350 

10— morning 10.  5.4  .5400 

—noon 8.3  7.  .  5810 

—night 8.1  6.3  .51(^3 

11— morning 8.8  5.6  .4928 

— noon 8.  6.2  .4960 

—night 6.  4.6  .2760 

12— morning.. 10.8  6.5  .7020 

—noon 7.4  6.9  .5106 

—night 7.6  6.4  .4864 

13— morning 9.  6.2  .5580 

—noon 4.8  4.1  .1968 

—night 7 .  4 .  .2800 

14— morning 12.3  7.4  .9102 

Totals 174.7           10.4937 

Test  computed  from  daily  weight  and  tests 6.061 

Composite  test  and  fat  from  same 6 . 1 — 10 .  656 

QUEEN    MAY.  Lbs.  Lbs. 

milk.  Test.  fat. 

Aug.      7 — noon 9.4  6.  .5640 

—night 8.7  4.7  .4089 

8— morning 10.9  4.5  .4905 

—noon 9.5  5.6  .5320 

—night 8.4  4.7  .3948 

9— morning 11.1  4.2  .4662 

— noon 8.8  4.7  .4136 

—night 9.3  4.8  .4464 

10— morning 10.5  4.3  .4515 

— noon 9.  4.6  .4140 

—night 9.4  4.8  .4512 

"*      11— morning 11.1  4.5  .4995 

— noon 9.  5.4  .  4860 

—night 9.1  5.2  .4732 

"        12— morning 11.3  4.6  .5198 

—noon 9.6  5.4  .5184 

—night 8.6  4.8  .4128 

13— morning 10.8  4.5  .4860 

— noon 9.3  5.3  .4929 

—night 9.  4.8  .4320 

14— morning 10.9  4.4  .4796 

Totals 203.7  9.8333 

Test  computed  from  daily  weight  and  tests 4 .  822 

Composite  test  and  fat  from  same 4.85  — 9.8794 


VARIATION  IN  TESTS  OF  MILK. 


155 


REXINA. 


Date. 
Aug. 


Lbs.  Lbs. 

milk.    Test.    fat. 


7— noon 10.6 

—night , 10 . 

8 — morning  ..." 11.4 

— noon 10 . 

—night 10.3 

9 — morning 8 . 

— noon 9.5 

— night 8.4 

10 — morning 11.4 

— noon 8.9 

—night 9.1 

1 1 — morning 10.9 

— noon 10.6 

—night 8.7 

12 — morning 11.4 

— noon 9.7 

—night 2.6 

13 — morning 16.6 

— noon 10.7 

—night 9.3 

14 — morning 10.9 


5.6 
4.9 
3.7 
5.6 
5.2 
2.5 
4.7 
3.8 
2.9 


2.8 
3.8 
7.5 
4.8 
3. 


.5936 
.4900 
.4218 
.5600 
.5356 
.2000 
.4465 
.3192 
.3306 
.3115 
.3185 
.3161 
.6254 
.4524 
.4218 
.4462 
.0728 
.6308 
.8025 
.4464 
.3270 

9.0687 


Totals 209 .0 

Test  computed  from  daily  weight  and  tests 4 .  32 

Composite  test  and  fat  from  same 4 . 4 — 9 .  196 


MOSSY,   OF    H. 


Lbs.  Lbs. 

milk.    Test.      fat. 


Aug. 


7 — noon 10.1 

—night 9.4 

8 — morning 11.7 

— noon 10 .2 

— night 9.9 

9  — morning 10.9 

— noon 11.1 

—night 9.1 

10 — morning 10.8 

— noon 10.6 

—night 8.6 

1 1 — morning 10.5 

— noon 9.2 

—night 9.4 

12 — morning 10 . 2 

— noon 9.4 

—night 8.7 

13 — morning 11.1 

— noon 10.6 

—night 9.4 

14 — morning 10.6 

Totals 211.5 

Test  computed  from  daily  weight  and  tests 

Composite  test  and  fat  from  same 


5.2 

.5252 

4.2 

.3948 

3.8 

.4446 

4.9 

.4998 

5. 

.4950 

2.6 

.2834 

5. 

.5550 

4.1 

.3731 

3.1 

.3348 

5.4 

.5724 

4.2 

.3612 

2.8 

.2940 

4.2 

.3864 

5. 

.4700 

3.4 

.3468 

5.2 

.4888 

4.1 

.3567 

4.1 

.4551 

7.3 

.7738 

4.8 

.4512 

3.8 

.4028 

9.2649 

.38 

.4— 

9.306 

156  THE  CREAMERY  patron's  HANDBOOK. 

TEST    OF    EACH    MILKING     OF    AYRSHIRE     COWS     COMPARED     WITH     COMPOSITE 
METHOD    FOR    SAME    PERIOD. 

Lbs.  Lbs. 

Date.                                           KiRSTY    WALLACE.  milk.  Test  .    fat. 

July    31— noon 9.2  3.9  .3588 

—night 9.9  3.5  .3465 

Aug.      1 — morning 12.9  3.6  .4644 

— noon 10.6  4.  .4240 

—night 10.  -3.9  .3900 

2— morning 12.4  3.7  .4588 

— noon 11.1  4.  .4440 

—night 10.7  3.8  .4066 

3— morning 14.  3.6  .5040 

—noon 11.1  4.4  .4884 

—night 10.7  3.7  .3959 

••          4 — morning 14.  3.4  .4760 

— noon 11.1  4.  .4440 

—night 10.7  3.8  .4066 

5— morning 13.4  3.3  .4422 

—noon 12.4  4.1  .5084 

—night 11.1  4.  .4440 

6— morning 13.3  3.8  .5054 

— noon 11.  3.9  .4290 

—night 10.3  3.2  .3296 

7— morning 13.6  3.2  .4352 


Totals 243.5  9.1018 

Test  computed  from  daily  weight  and  tests 3 .  73 

Composite  test  and  fat  from  same 3.7  — 9 .  0095 

Lbs.  Lbs. 

LADY  FLORA.  milk.  Tcst.  fat. 

July    31— noon 8.6     3.7  .3182 

—night 8.4     3.6  .3024 

Aug.      1— morning 9.6     3.4  .3264 

—noon 7.3     4.3  .3139 

—night 8.1     3.6  .2916 

2— morning 10.9     3.3  .3597 

—noon 8.9     3.4  .3026 

—night 9.6     3.4  .3264 

3— morning 12.5     3.5  .4375 

—noon 9.7     3.7  .3589 

—night 10.2     3.1  .3162 

4— morning 13.        3.2  .4160 

—noon 10.        3.5  .3500 

—night 10.6     3.2  .3392 

5— morning 12.8     3.4  .4352 

—noon 10.7     3.3  .3531 

—night 11.1     3.3  .3663 

6— morning 13.4     3.5  .4690 

—noon 10.7     3.2  .3424 

—night 10.6     2.9  .3074 

7— morning 15.       3.4  .5100 

Totals 221 .7  7.5424 

Test  computed  from  daily  weight  and  tests 3.4 

Composite  test  and  fat  from  same 3 . 4 — 7 .  537 


VARIATION  IN  TESTS  OF  MILK.  157 

BETSY  1st.  Lbs.  Lbs. 

Date.  milk.  Test.  fat. 

July    31— noon 7 10.2  4.4  .4488 

—night 11.  3.6  .3960 

Aug.      1— morning 13.7  3.4  .4658 

—noon 11.1  3.7  .4107 

—night 11.3  3.2  .3616 

2— morning 14.8  3.4  .5032 

— noon 11.  3.8  .4180 

—night 11.7  3.6  .4212 

3— morning " 14.9  3.5  .5215 

—noon 10.7  4.  .4280 

—night 11.1  4.  .4440 

4 — morning 13.7  3.  .4110 

— noon 10.6  3.7  .3922 

—night 11.8  4.  .4720 

5— morning 13.9  3.4  .4726 

— noon 10.7  3.6  .3852 

—night 11.7  3.8  .4446 

6 — morning 14.2  3.6  .5112 

— noon 11.5  4.  .4600 

—night 11.  3.2  .3520 

7— morning 15.5  3.8  .5890 


Totals 256.1  9.3086 

Test  computed  from  daily  weight  and  tests 3 .  63 

Composite  test  and  fat  from  same 3 .  65 — 9 .  34 

ALICE  2nd.  Lbs.  Lbs. 

milk.  Test.  fat, 

July    31— noon 8.3  5.1  .4233 

—night 8.5  4.6  .3910 

Aug.      1— morning 10.4  3.6  .3744 

—noon 9.8  4.8  .4704 

—night 8.7  4.  .3480 

2— morning 11.4  3.6  .4104 

— noon 10.3  5.1  .5253 

—night 9.3  4.2  .3906 

"          3— morning 12.2  3.8  .4636 

— noon 9.4  4.5  .4230 

—night 9.3  4.4  .4092 

"          4— morning 11.8  3.5  .4130; 

— noon 9.8  4.5  .4410 

—night , 9.5  4.3  .4085 

5— morning 11.7  3.7  .4329 

—noon 9.9  3.8  .3762 

—night 9.9  3.5  .3465 

6— morning 13.1  3.9  .5109 

— noon 10.8  4.6  .4968 

—night 9.7  3.9  .3783 

7— morning 13.  3.5  .4550 


Totals 216.8  8.8883 

Test  computed  from  daily  weight  and  tests 4.1 

Composite  test  and  fat  from  same 4 .  05 — 8 .  78 


158 


THE  CREAMERY  PATRON  S  HANDBOOK. 


Date. 


PEARL    OF    WOODSIDE. 


Lbs. 
milk.     Test. 


July    31 — noon • 9.3 

—night 9.5 

Aug.      1 — morning 12.1 

— noon 10.5 

— night 10.3 

2 — morning 13.4 

— noon 10.8 

—night 11.8 

3 — morning 13.5 

— noon 11. 

— night 10.2 

4 — morning 14.6 

— noon 10.8 

—night 10.4 

5 — morning 14.1 

— noon 11.5 

—night 10.8 

6 — morning 13.2 

— noon 10.9 

—night 11 . ' 

7 — morning 14.2 


Totals • 

Test  computed  from  daily  weight  and  tests 
Composite  test  and  fat  from  same 


5.1 

4. 

3.4 

4.6 

3.8 

3.3 

4.3 

4.3 


3.2 
3.4 
4.9 
3.9 
3.1 
3.8 
3.6 
3.4 


Lbs. 
fat. 

,4743 
.3800 
,4114 
,4830 
3914 
,4422 
,4644 
5074 
4455 
4950 
3162 
5402 
4968 
3328 
4794 
5635 
4212 
4092 
4142 
3960 
4828 


243.9      9.3469 
3.83 

3 . 8—9 .  268 


SHORTHORN 14th  PRINCESS  OF  THULE. 


Lbs.  Lbs. 

milk.  Test.       fat. 

July     17— Three  milkings 29  . 1  4.01. 1640 

18— noon 8.7  4.7  .  4089 

—night 8.0  3.8  .3040 

19— morning 11.0  3.8  .4180 

— hoon 9.1  4.8  .4368 

—night '8.0  3.5  .  2800 

20— morning 9.9  3.1  .  3069 

—noon 10.3  4.2  .4326 

—night 8.9  4.3  .3827 

21— morning 10.8  3.8  .4104 

—noon 10.7  5.0  .  5350 

—night 9.4  4.6  .4324 

22— morning 10.5  3.4  .  3570 

—noon 10.3  4.3  .  4429 

—night 9.4  4.5  .4230 

23— morning  ...  c 10.8  3.9  .4212 

—noon 9.3  3.9  .3627 

—night 8.5  2.7  .  2295 

24— morning 12.0  3.8  .4560 

Totals 204 . 7             8 .  2040 

Composite  test 4.1 

Computed  from  daily  test 4 .  008 


VARIATION  IN  TESTS  OF  MILK. 


159 


SHORTHORN DAISY  D. 

Lbs. 

Date.  milk. 

July     17 — Three  milkings,  beginning  noon  .  . , 25 . 7 

18— noon : 8.4 

—night 9.0 

19 — morning 12.2 

— noon 8.4 

—night 10.5 

20 — morning 12.7 

— noon 10.4 

—night 9.4 

21 — morning 9.9 

—noon *2  . 0 

— night 1.7 

22 — morning 5.8 

— noon 2.8 

—night 3.9 

23 — morning 6.7 

— noon 5.7 

— night 5.3 

24 — morning 9.6 

Totals 160.1 

Composite  Tests 

Computed 

*Cow  was  sick  from  noon  of  21st  to  noon  of  23rd. 


Lbs. 

Test. 

fat. 

3.5 

.8995 

3.5 

.2940 

3.3 

.2970 

3.8 

.4636 

2.9 

.2436 

3.2 

.3360 

3.8 

.4826 

4.0 

.4160 

3.0 

.2820 

4.1 

.4059 

5.2 

.1040 

4.2 

.0714 

6.7 

.3886 

5.4 

.1512 

4.4 

.1716 

5.0 

.3350 

4.3 

.2451 

4.0 

.2120 

4.0 

.3840 

6 

.1831 

3.8 

3.86 

SHORTHORN MISS  MOLLY. 


Lbs.  Lbs. 

milk.    Test.       fat. 


July  17-18— Three  milkings  .....' 33 . 3 


18- 


19- 


10.2 

8.4 

13.6 

10.3 

9.4 


-noon 

-night 

-morning 

— noon 

— night 

20— morning 12.9 

— noon 10.0 

—night 10.1 

21 — morning 13.0 

— noon 10.9 

—night 11.0 

22 — morning 13.8 

— noon 10.8 

—night 10.6 

23 — morning 14.4 

— noon 11.2 

—night 12.0 

24 — morning 14.6 


Totals 240.5 

Composite  Test 

Computed  from  daily  test 


3.7 
4.5 
3.1 
3.9 


3.6 
4.2 
3.8 
3.2 
4.1 
4.1 
3.7 
4.1 


.2321 
.4590 
.2604 
.5304 
.4738 
.3196 
.4515 
.3600 
.3636 
.4810 
.3924 
.3960 
.5790 
.4104 
.3392 
.5904 
.4592 
.4440 
.5986 


9.1412 


3.8 
3.8 


160 


THE  CREAMfeRY  PATRON's  HANDBOOK. 


SHORTHORN QUEEN  BESS. 

Lbs.  Lbs. 

Date.  milk  Test.     fat. 

July  17-18— Three  milkings 33 . 1  3.81-  2578 

18— noon 10.3  4.5  .4635 

—night 10.5  3.9  .4095 

"        19— morning 12.0  3.1  .  3720 

—noon 10.9  4.4  .4796 

—night 9.6  3.2  .3072 

*'        20— morning 11.4  3.6  .4104 

—noon 10.6  3.8  .4028 

—night 10.9  4.0  .4360 

21— morning 9.3  3.4  .3162 

—noon 4.9  4.3  .2107 

—night 6.6  5.2  .3432 

22— morning 8.6  3.2  .2752 

—noon 9.1  3.4  .  3094 

—night 11.2  3.7  .4144 

23— morning 13 .4  3.6  .4824 

— noon 10.7  4.0  .4280 

—night 11.7  3.8  .4446 

24— morning -. 13.5  4.2  .  5670 

Totals 218.3             8.3299 

Composite  Test 3.7 

Computed  from  daily  tests 3.8 


SHORTHORN ROSE    3rD. 

Lbs- 
milk. 

July  17-18— Three  milkings 30 .9 

18— noon • 10.7 

—night 9.1 

"        19 — morning 10.6 

— noon 10.8 

—night 8.6 

"        20 — morning 11.5 

— noon 10.5 

— night 10.6 

"        21 — morning 11. 4 

— noon 9.8 

—night 10.8 

22 — morning 12.9 

— noon 11.2 

—night 11.2 

23— morning 12.8 

— noon 11.0 

—night 11.4 

"        24 — morning 14.0 

Totals 229 . 8 

Composite  Tests 

Computed  from  daily  tests 


Lbs. 

Test. 

fat. 

3.5 

1-0815 

5.2 

.5564 

3.5 

.3185 

3.0 

.3180 

4.9 

.5292 

3.1 

.2666 

3.2 

.3680 

4.2 

.4410 

4.0 

.4240 

3.1 

.3534 

3.8 

.3724 

3.3 

.3564 

3.4 

.4386 

3.8 

.4256 

3.8 

.4256 

3.1 

.3968 

3.8 

.4180 

2.8 

.3192 

3.1 

.4340 

8.2432 

3.6 

3.59 

VARIATION  IN  TESTS  OF  MILK. 


161 


GUERNSEY. 

Lbs.  Lbs. 

Date.                                             MARY  MARSHALL.  milk.  Test.  fat. 

Aug.    14— noon 8.8  6.1  .  5368 

—night 8.4  5.4  .4536 

'•        15 — morning 10.9  5.  .5450 

— noon 8.2  6.1  .  5002 

—night 8.2  5.8  .4756 

16 — morning 11.  5.4  .5940 

— noon ; 7.8  5.7  •  4446 

—night ;  ....        8.0  5.4  .4320 

17 — morning 10.5  5.2  .  5460 

—noon 8.5  6.0  .5100 

—night 8.1  5.5  .4455 

18— morning 10.6  5.4  .5724 

— noon 8.5  6.3  .  5355 

—night 7.6  5.4  .4104 

19— morning 10.8  4.9  .5292 

—noon.... 7.7  5.0  .3850 

—night ..       9.3  5.9  .5487 

20— morning 10.4  5.1  .5304 

—noon 8.5  5.7  .4845 

—night 8.7  5.4  .4698 

21— morning 10.4  5.5  .5720 

Totals 190.9  10.5212 

Per  cent,  fat 5.51 

Composite  test  and  resulting  fat 5 . 4 — 10 .  3086 

Lbs.  Lbs. 

MEDORA  FERN.  milk.  Test.      fat. 

Aug.    14— noon 5.7  3.  .1710 

—night 7.1  4.2  .2982 

15 — morning 10.2  4.7  .4794 

—noon 6.4  5.4  .3456 

—night 5.4  4.8  .2592 

•*        16 — morning 9.4  5.6  .  5264 

— noon 2.3  3.5  .  0805 

»      —night 7.9  3.  .2370 

17— morning 9.3  5.0  .4650 

— noon 5.  4.8  .2400 

—night 8.5  4.6  .3910 

18— morning 7.4  3.8  .2812 

—noon... •. 4.7  3.6  .1692 

—night 7.3  4.5  .3285 

19— morning 9.1  5.9  .5369 

— noon 2.3  3.6  .0828 

—night ; 8.8  4.0  .3520 

20— morning 9.  5.2  .4680 

— noon no  milk. 

—night 10.3  5.3  .5459 

21— morning 10.7  4.2  .4494 

Totals 146.8  6.7072 

Per  cent,  fat 4 .  57 

Composite  test  and  resulting  fat 4 . 6 — 6 .  7528 


a  o  jH     .2 

■emu 

<1  fl  +j  ^  jrf<5 

-,  MI'S  ft S  cs 

W  a  gi<H^ 

Q  s|8o« 

<^  o  n^  S  a 

K^   N  Oh  -^  3    • 

s  ;g  ■■:  *^  *^  ! 


162 


VARIATION  IN  TESTS  OF  MILK. 


163 


PROCRIS  OF  PAXTANG.  Lbs.  Lbs, 

Date.  milk.  Test.  fat. 

Aug.    14— noon 12.2  6.6  .8052 

—night 9.4  4.1  .3854 

15— morning : 11.8  3.8  .4484 

—noon 9.7  5.6  .5432 

— night 9.9  3.8  .3762 

16— morning 11.7  4.8  .5616 

—noon 9.  5.7  .5130 

—night 7.1  2.8  .1988 

17— morning 12.9  4.  .5160 

—noon 9.6  6.9  .6624 

—night 7.6  5.8  .4408 

18— morning 11.6  4.  .4640 

—noon 9.8  5.2  .5096 

—night 8.8  4.3  .3784 

19— morning 12.  4.3  .5160 

—noon 9.6  6.  .5760 

—night 8.6  4.6  .3956 

20— morning 12.3  5.1  .6273 

—noon 8.8  5.2  .4576 

—night 8.5  4.8  .  4080 

21— morning 10.4  4.8  .  4992 

Totals 211 .3           10.2827 

Per  cent,  fat 4 .  87 

Composite  test  and  resulting  fat 4.9 — 10 .3537 

VEGA.  Lbs.  Lbs. 

milk.  Test,      fat 

Aug.    14— noon 7.3  4.3  .3139 

—night 7.3  3.7  .2701 

15— morning 10.2  4.4  .4488 

—noon 7.9  5.1  .4029 

—night 6.2  4.  .2480 

16— morning 11.  5.2  .5720 

—noon 7.6  6.  .4560 

—night 6.6  4.7  .  3102 

17— morning 10.1  5.  .5050 

—noon 6.8  4.4  .2992 

—night 7.  4.2  .2940 

18— morning 10.2  5.2  .5304 

—noon 6.6  4.6  .3036 

—night 6.9  3.5  .2415 

19— morning 9.9  4.6  .4554 

—noon 7 .  5 .  .  3500 

—night 7.  4.2  .2940 

20— morning 9.3  4.8  .4464 

—noon 6.8  4.1  .2788 

—night 7.6  4.1  .3116 

21— morning 10.3  4.8  .4944 

Total 169 . 6             7 .  8262 

Per  cent  fat 4.61 

Composite  test  and  resulting  fat 4 . 6 — 7 .  8016 


UNIVERSITY 


164  THE  CREAMERY  PATRON's  HANDBOOK, 

.  cAssiopiA.  Lbs.  Lbs. 

Date.  milk.  Test.  fat. 

Aug.    14— noon.... 10.8  4.9  .5292 

—night 9 .  3.9  .  3510 

15— morning 12.1  4.2  .5082 

—noon 9.5  5.1  .4845 

—night 9.1  4.1  .3731 

16 — morning 11.6  4.8  .5568 

— noon 9.9  5.0  .4950 

—night 7.5  3.4  .2550 

17— morning 14 . 1  5.3  .  7473 

— noon 9.5  4.8  .4560 

— night 9.2  4.  .  3680 

18— morning 12.2  3.8  .  4636 

—noon 9.9  4.6  .4554 

—night 9.3  4.  .3720 

19— morning 12.7  3.8  .4826 

—noon 9.9  4,5  .4455 

—night 9.5  4.  .  3800 

20— morning 12.7  3.9  .4953 

—noon 9.4  4.2  .3948 

—night 10.2  4.2  .4284 

21— morning 11.9  4.3  .5117 

Total 220.  9.5534 

Per  cent  fat 4 .  34 

Composite  test  and  resulting  fat 4 .  35 — 9 .  57 

Increase  in  richness  with  advance  of  lactation  period. 

For  the  six  months'  test  every  one  of  the  fifty  cows  made  a  gain  in 
richness  of  milk  incident  to  the  advance  of  lactation  period.  By  aver- 
aging the  four  weekly  composite  tests  for  each  cow  for  the  first  and  last 
month  we  have  a  fair  basis  for  determining  this  gain  without  having  to  con- 
tend with  the  fluctuations  from  week  to  week  caused  by  things  seen  and 
unseen. 

Comparing  these  averages  for  the  months  of  May  and  October,  we  find 
that  every  cow  gained,  from  the  Guernsey,  Cassiopia,  with  a  gain  of  only  .1%, 
to  Queen,  the  Polled  Jersey,  with  a  gain  of  2.01%.  The  average  gain  for 
the  five  cows  of  the  different  breeds  was  as  follows:  French  Canadian  1.07, 
Jerseys  1.05,  Polled  Jerseys  .90,  Shorthorn  .87,  Guernseys  .85,  Brown  Swiss 
.7,  Red  Polled  .65,  Ayrshire  .57,  Holstein  .48,  Dutch  Belted  .39;  the  case  of 
Cassiopia  was  an  exceptional  one.  Her  average  test  for  May  was  4.34,  June 
3.99,  July  4.12,  August  4.36,  September  4.71  and  October  4.44,  the  gain 
being  steady  from  June  to  October,  but  low  for  October, 

Of  the  fifty  cows,  twenty-eight  tested  higher  each  month  of  the  six 
than  for  the  preceding  month ;  eleven  cows  spoiled  their  progression  by  aver- 
aging lower  for  some  one  month  than  for  a  preceding  month.  Of  these 
eleven,  six  dropped  off  during  July,  two  during  June  and  one  each  for 
August,   September  and  October. 

Six  of  the  fifty  cows  were  off  an  average  test  for  two  months  of  the  six, 
and  the  remaining  five  cows  were  high  for  just    one  month  out  of  the  six 


VARIATION  IN  TESTS  OF  MILK.  165 

(so  as  to  Spoil  the  progression)  or  else  were  mixed  too  badly  to  show  any 
attempt  at  a  progression. 

As  most  of  the  drops  for  a  month  or  two  came  in  the  months  which 
were  excessively  hot  and  the  cows  known  to  be  very  uncomfortable  from 
heat,  it  is  reasonable  to  attribute  most  of  these  drops  to  this  cause. 

Considering  that,  with  a  few  exceptions,  all  the  cows  in  the  test  had 
calved  within  two  months  of  the  opening,  which  would  bring  them  six  to 
eight  months  in  lactation  at  the  close,  a  natural  conclusion  from  the  data 
here  given  would  be  that:  with  cows  calving  in  spring  and  stabled  through 
summer,  the  per  cent,  of  fat  increases  as  the  period  of  lactation  advances. 

Relation  of  test  to  profitable  butter  production. 

One  of  the  most  valuable  things  to  be  learned  from  this  test  is  the  very 
wide  difference  in  the  performance  of  individuals  of  the  same  breed.  If  five 
individuals  of  each  of  these  breeds,  gotten  together  in  most  cases  after  con- 
siderable search  and  pretty  careful  selection  among  the  available  animals 
by  men  supposed  to  be  good  judges,  show  such  a  great  range  in  earning 
capacity  as  we  find  here,  what  must  be  the  case  in  the  herds  of  even  our 
most  intelligent  farmers  who  have  been  too  busy  or  too  indifferent  to  apply 
the  test  and  scales  to  the  individuals  of  their  herds. 

The  following  tabulation  gives  the  best  and  poorest  cow,  from  the 
standpoint  of  profit  on  butterfat,  in  each  breed,  with  the  number  of  position, 
average  fat  test,  cost  of  feed,  and  net  profit: 

Breed.                          Cow.  No. 

Guernaey Mary  Marshall 1 

Medora  Fern ',  .  ,      43 

Jersey Primrose 4 

Rexina 29 

Ayrshire Betsy  1st 8 

Lady  Flora 28 

Holstein Beauty 6 

Meg.,.,.,., 33 

Red  Polled Mayflower 2 

Tryste 40 

Brown  Swiss Belle  T 19 

Nicola 42 

French-Canadian      Denise 21 

La  Bouchette 47 

Shorthorn Miss  Molly 15 

Daisy  D 44 

Polled  Jersey ....      Queen 16 

Phyllis 37 

(Justina  left  out) Stripper. 

Dutch  BeKfcd  .  .  .      Belle  of  W 31 

Alberta 50 

It  is  interesting  to  notice  that  in  every  instance  the  most  profitable  cow 
tested  high  (for  her  breed)  and  th6  least  profitable  one  low.  Is  not  this 
significant  ?     In  several  breeds  the  richness  of  milk  in  fat  for  the  five  cows 


Cost 

Test. 

feed. 

Profit. 

5.36 

$29.16 

$59.40 

4.36 

24.36 

29.36 

5.64 

26.81 

50.25 

3.98 

25.48 

38.52 

3.59 

28.57 

46.07 

3.4 

27.68 

3«.70 

3.42 

32.65 

49.35 

3.25 

34.11 

36.60 

4.45 

28.69 

52.10 

3.68 

27.15 

31.59 

4.09 

28.38 

41.23 

3.25 

29.18 

30.35 

4.03 

23.52 

40.64 

3.67 

18.65 

22.94 

3.71 

32.36 

43.01 

3.43 

32.38 

28.80 

5.63 

23.60 

42.89 

4.38 

23.83 

33.20 

Ti5 

26.93 

38.02 

3.09 

24.11 

11.49 

166 


THE  CREAMERY  PATRON  S  HANDBOOK. 


is  graded  just  in  order  to  their  position  in  point  of  profit.  Notice  the 
Jerseys  in  the  order  of  their  profit  from  highest  to  lowest.  The  tests  run: 
5.64;'4.74;  4.4;  4.27;  3.98.  The  Brown  Swiss:  4.09;  3.8;  3.61;  3.45;  3.25. 
In  nearly  all  the  breeds  this  same  uniform  progression  in  richness  corres- 
ponding with  profit  holds  good,  with  slight  irregularities  in  some. 

Results  of  test. 

The  awards  in  the  test  were  made  as  follows:  For  greatest  net  profit 

on  estimated  butter,  to  the  Guernseys  by  $4.66.  For  greatest  net  profit  on 
churned  butter,  to  the  Guernseys  by  $5.86.  For  greatest  profit  on  total 
milk-solids,  to  the  Holsteins  by  $26.44.  For  greatest  profit  on  total  milk- 
solids  and  gain  in  live  weight,  to  the  Holsteins  by  $31.63. 


milk. 

Guernseys 27127  . 6 

Jersey 26987.1 

Ayrshire 32998 . 2 

Holstein 39260 . 2 

Red  Polled 28694.9 

Brown  Swiss 30892 .6 

French  Canadian 24664 . 7 

Shorthorn 31885 . 6 

Polled  Jersey 20328 . 8 

Dutch  Belted 24893 . 5 

estimated 

BUTTER. 


BUTTER  FAT. 


ESTIMATED 
BUTTER. 


Per 
cent. 
4.6 
4.58 
3.6 
3.25 
3.98 
3.63 
3.99 
3.57 
4.66 
3.4 


Lbs. 

1248.1 

1234.9 

1219.4 

1275.8 

1141.8 

1123.1 

984.1 

1138.8 

948.3 

847.5 


Lbs. 
1468.3 
1452.8 
1434.6 
1501.0 
1343.3 
1321.3 
1157.7 
1339.6 
1115.6 
997.0 


Value. 
$367.07 
363.20 
358.65 
375.25 
335.83 
330.34 
289.44 
334.96 
278.91 
249.26 


TOTAL  SOLIDS. 


(IL)  Cost  of  Net  Per 

Feed.  Profit  cent.  Lbs.  Value.  Profit 
on  butter. 

Guernseys $136.99  $230.08  13.9  3775.0  $339.75  $202.76 

Jersey 137.78  225.42  13.9  3770.0  339.30  201.52 

Ayrshire 140.98  217.69  12.6  4185.3  376.68  235.70 

Holstein 164.69  210.56  12.0  4742.6  426.83  262.14 

Red  Polled 138.03  197.80  13.1  3773.7  339.64  201.61 

Brown  Swiss 147.26  183.08  12.7  3943.9  354.95  207.69 

French  Canadian 113.10  176.34  13.3  3287.4  295.86  182.76 

Shorthorn 162.12  172.84  12.8  4086.6  367.79  205.67 

Polled  Jersey 109.47  169.44  13.9  2831.7  254.85  145.38 

Dutch  Belted 132.32  116.94  12.3  3066.5  275.98  143.66 

The  gain  in  live  weight  during  the  test  for  the  different  breeds  was  as 
follows:  Shorthorns  802  pounds;  Holsteins  391;  Dutch  Belted  376;  Red 
Polled  349;  French  Canadian  288;  Polled  Jersey  275;  Ayrshire  218;  Brown 
Swiss  198;  Guernsey  195;  Jersey  189. 

Every  one  of  the  fifty  cows  entering  the  test  May  1st  came  through 
the  six  months'  trial  in  good  condition,  nearly  all  having  gained  a  little  in 


VARIATION    IN   TESTS    OF   MILK.  167 

weight  (some  of  the  more  beefy  ones  gaining  considerable  as  is  indicated  by 
the   best   gains). 

A  tabulation  of  results  of  this  test  combining  the  production  of  butter- 
fat  and  solids  not  fat  has  been  made  at  what  may  be  called  farmers'  prices, 
that  is,  the  net  price  of  butter  to  the  creamery  patron  plus  feeding  value  of 
skim  milk.  For  the  months  during  which  the  test  was  conducted  (May  1  to 
November  1)  16c.  is  taken  as  this  value  of  butter,  and  by  a  sort  of  established 
rule  among  experimenters  and  writers,  2c.  per  pound  for  solids  not  fat,  or 
about  18c.  per  100  pounds  of  average  skim  milk. 

The  following  table  shows  the  standing  of  the  herds  on  this  very  prac- 
tical basis: 

Value 
Value        solids 
butter  at  not  fat.      Total     Cost  of        Net 
Breed.  16c  lb.      2c  lb.     credit.       feed.    •    Profit. 

Guernseys $234.93  $50.54  $285.47  $136.99  $148.48 

Ayrshire 229.53     59.32     288.85     140.98     147.87 

Jersey 232.49     50.50     282.99     137.78     145.21 

Holstein 240.16     69.34     309.50     164.69     144.81 

Red  Polled 214.93     52.64     267.51     138.03     129.54 

Brown  Swiss 211.41     56.41     267.82     147.26     120.56 

French-Canadian 185.23     46.07     231.30     113.10     118.20 

Shorthorn 214.34     58.95     273.29     162.12     111.17 

Polled  Jersey 178.50     37.67     216.17     109.47     106.70 

Dutch  Belted .......  „ 159.52     44.38     203.90     132.32       71.58 


"^ZZ  that  is  great  in  man  comes  through 
work;  and  civilization  is  its  product.^* 
— Samuel  Smiles. 


**  Knowledge,  in  truth,  is  the  great  sun  in  the 
firmament.  Life  and  power  are  scattered  with 
allits  beams." — Daniel  Webster. 


105 


BREEDS  OF  COWS;   VIEWS  ON  THE  BUILDING  UP  OF 
A  DAIRY  HERD. 


BY   PROF.   S.   M.  TRACY,   FORMERLY  DIRECTOR  MISSISSIPPI 
AGRICULTURAL.  EXPERIMENT  STATION. 

Biloxif  Miss, 

The  article  that  follows  is  a  brief  review  of  the  qualities  of  the  leading 
breeds  of  dairy  cattle  and  suggestions  in  regard  to  herd  management, 
comprising  a  part  of  farmers'  bulletin  No.  151,  recently  issued  by  the 
U.  S.  Department  of  Agriculture.  Its  writer  and  purpose  are  well  set 
forth  in  this  paragraph  recommending  its  publication  by  the  bureau: 

"The  bulletin  was  prepared  by  Prof.  S.  M.  Tracy,  formerly  director 
of  the  Mississippi  Agricultural  Experiment  Station,  as  the  result  of  twenty 
years'  residence,  experience  and  observation  in  Mississippi,  with  particular 
reference  to  Southern  conditions  and  needs.  The  aim  has  been  to  give 
simple  directions  for  the  encouragement  and  information  of  those  to  whom 
the  care  of  cows  and  their  products  is  comparatively  new,  as  is  the  case  in 
the  region  for  which  the  bulletin  has  been  specially  prepared." 

While  the  report  as  a  whole  has  special  reference  to  dairying  in  the 
southern  states,  the  selection  that  is  here  given  has  its  field  of  application 
everjrwhere,  and  is  full  of  helpful,  practical  suggestions  to  every  reader. 

The  illustrations  with  this  article  show  splendid  types  of  Ayrshire, 
Devon,  Holstein,  Brown  Swiss  and  Dutch  Belted  cows,  while  numerous 
views  of  noted  cows  of  all  prominent  breeds  appear  in  the  experiment 
station  reports  elsewhere — notable  examples  of  what  has  been  accom- 
plished up  to  the  moment,  and  the  best  of  guides  for  the  dairying^ — 
the  higher  order   of  dairying — of  the  future: 

BREEDS    OP    COWS. 

The  best  cow  for  any  dairy  is  the  one  which  will  give  the  greatest 
profit.  To  which  one  of  the  so-called  dairy  breeds  this  cow  will  belong  de- 
pends on  the  location,  the  character  of  the  pastures,  the  care  given  to  the 
herd,  and  whether  the  product  to  be  marketed  is  milk,  butter  or  cheese. 
I'he  dairyman  who  depends  wholly  on  the  sale  of  milk  may  find  it  more 
profitable  to  keep  a  different  breed  from  the  one  he  would  select  were  he 
making  butter  or  cheese,  while,  if  he  wishes  to  produce  beef  and  also  a 

169 


170  THE  CREAMERY  PATRON's  HANDBOOK. 

moderate  amount  of  milk  or  butter,  a  still  different  breed  may  be  better 
adapted  to  his  purpose.  Many  swine  raisers  claim  that  there  is  "more  in  the 
feed  than  in  the  breed",  but  this  is  not  true  of  cattle.  The  best  breed  for 
milk  or  butter  is  never  the  best  for  beef. 

The  more  common  breeds  for  dairy  purposes  are  the  Jerseys,  Ayr- 
shires,  Guernseys,  Holstein-Friesians,  Devons  and  milking  strains  of  Short- 
horns, though  Dutch  Belted,  Brown  Swiss,  and  a  few  other  breeds  have 
their  admirers  among  dairymen. 

The    Jerseys. 

The  Jerseys,  formerly  known  as  Aldemeys,  are  in  this  country  the 
most  common  breed,  where  cows  are  kept  for  strictly  dairy  purposes,  and 
with  no  regard  for  beef  qualities.  The  cows  are  small,  generally  weigh- 
ing below  1,000  pounds,  usually  rather  angular  in  outline,  nervous,  good 
feeders,  and  producing  liberal  yields  of  very  rich  milk.  For  genera- 
tions they  have  been  bred  exclusively  for  the  production  of  butter.  Their 
milk  is  usually  very  rich,  that  from  a  large  number  of  cows  tested  at  various 
experiment  stations,  as  reported  by  Professor  Woll,  averaging  5.4  per  cent 
of  butter  fat,  and  those  at  the  Columbian  Exposition  averaging  4.88  per 
cent.  They  are  such  persistent  milkers  that  it  is  sometimes  difficult  to 
dry  them  off  between  calves,  and  the  records  of  many  herds  show  an  average 
yield  of  over  5,000  pounds  of  milk  per  cow  per  year.  Records  of  individual 
cows  show  much  larger  yields,  some  running  as  high  as  10,000  to  12,000 
pounds,  and  there  are  two  well  authenticated  records  of  cows  which  have 
produced  over  16,000  pounds  of  milk  within  twelve  months.  That  the 
milk  of  Jersey  cows  is  rich  in  butter  fat  is  shown  by  the  fact  that  many 
herds  produce  an  average  annual  yield  of  over  300  pounds  of  butter  per 
cow.  Herds  averaging  400  pounds  per  cow  are  not  uncommon,  while 
single  animals  have  produced  more  than  double  that  amount  within  the 
same  time.  Jerseys  are  more  numerous  than  cows  of  any  other  single  breed 
in  the  South,  and  many  of  the  native  cattle  in  that  region  show  a  strong 
mixture  of  Jersey  blood. 

The  Ayrshires. 

Ayrshires  resemble  Jerseys  to  a  considerable  extent,  and  are  very 
popular  in  the  dairy  sections  of  Canada  and  the  Northeastern  states, 
though  not  common  in  the  South.  The  cows  are  rather  small  in  size, 
seldom  weighing  more  than  1,000  pounds  each,  but  are  good  milk  pro- 
ducers, 5,000  pounds  of  milk  per  year  being  a  common  yield.  One  noted 
herd,  averaging  14  cows  in  milk,  has  a  record  of  an  average  product  of  6,407 
pounds  of  milk  per  year  for  each  cow  for  nineteen  years.  In  another  case 
19  cows  averaged  6,956  pounds  in  one  year,  and  in  numerous  instances 
single  cows  have  given  from  10,000  to  12,000  pounds.  The  milk  is  some- 
what above  the  average  in  quality,  though  not  so  rich  as  that  from  the  Jer- 
seys.    Woll  gives  the  average  fat  content  as  3.6  per  cent,  while  the  New 


BREEDS  OF  COWS. 


171 


York  (Geneva)  Experiment  Station  gives  it  as  3.57  per  cent.  The  cows  are 
not  as  gentle  as  are  the  Jerseys  and  Holsteins,  but  are  more  active,  better 
*'rtistlers,"  will  live  on  poorer  feed,  and  will  find  grazing  on  rougher  pastures. 
Steers  and  dry  cows  fatten  readily,  and,  though  small,  make  excellent  beef. 

The   Holstein-Friesians. 

The  Holstein-Friesians,  though  one  of  the  oldest  of  the  dairy  breeds 
in  Europe,  are  of  compara'tively  recent  introduction  into  this  country, 
and    are     giving     excellent     satisfaction     wherever      they    are      handled 


GLADYS  DRUMMOND— TYPICAL  AYRSHIRE  COW. 

Owned  by  J.  F,  Converse,  Woodvllle,  N.  Y.    Has  Won  Several  Prizes  in  llie  Ring. 


under  proper  conditions.  They  need  luxuriant  pastures,  rich  feed  and 
good  care  to  make  them  succeed  well,  and  are  likely  to  be  disappointing 
when  they  are  not  given  the  best  of  feed  and  attention.  The  cows 
are  large,  weighing  from  1,000  to  1,400  pounds,  and  are  irregularly 
marked  with  black  and  white.  They  are  very  gentle  and  easy  to  handle. 
They  fatten  quickly  at  any  age,  and  so  are  readily  turned  into  beef  when 
past  their  usefulness  in  the  dairy.  The  calves  are  large  and  strong,  and  the 
surplus  males  always  bring  good  prices  as  veal,  or  they  may  be  made  into 
profitable  steers.     The  cows  yield  enormous  quantities  of  milk,  sometimes 


172  THE  CREAMERY  PATRON  S  HANDBOOK. 

averaging  per  month  an  amount  equal  to  their  own  weight,  for  ten  or  twelve 
successive  months. 

Although  the  quantity  of  m.ilk  produced  is  far  beyond  that  from  most 
other  breeds,  its  quality  is  usually  poor,  and  in  some  cases  has  been  below 
the  standard  fixed  by  state  or  municipal  laws.  The  milk  is  usually  lighter 
colored  than  that  of  the  Jerseys,  even  when  fairly  rich,  and  those  who  have 
been  accustomed  to  milk  of  a  richer  appearance  sometimes  object  to  buy- 
ing it  on  account  of  the  absence  of  color,  which  gives  an  impression  of  poorer 
quality.  Many  individual  cows,  however,  produce  milk  of  excellent  qual- 
ity, and  there  are  records  of  cows  which  have  yielded  as  much  as  25  pounds 
of  butter  in  a  week. 

The  Devons. 

Devons  are  very  popular  in  many  localities,  especially  where  the 
production  of  milk  and  butter  is  not  the  sole  object  for  which  the  ani- 
mals are  kept.  The  cows  are  of  good  size,  averaging  perhaps  1,000 
pounds  in  weight.  They  are  good  rangers,  quick  and  active,  but  very 
docile,  easily  handled,  and  fair  but  usually  not  persistent  milkers.  The 
milk,  however,  is  unusually  rich  in  quality,  the  tests  reported  by  Professor 
WoU  averaging  4.6  per  cent,  of  butter  fat,  while  tests  of  72  animals  reported 
by  the  New  York  Experiment  Station  averaged  4.15  per  cent.  Some 
families  of  the  Devons  contain  heavy  milkers,  yields  of  5,000  pounds  per 
year  being  not  uncommon.  Where  it  is  desired  to  combine  beef  production 
with  dairying  the  Devons  are  very  satisfactory,  as  the  calves  grow  rapidly 
and  the  steers  fatten  very  quickly.  It  is  important  to  note  that  Devons 
have  been  sucessfully  introduced  in  different  parts  of  the  South,  and  have 
shown  their  value  in  improving  the  common  stock  of  the  country  for  both 
milk  and  n;ieat.  The  steers  make  better  work  oxen  than  those  of  any  other 
breed. 

The    Shorthorns. 

While  the  Shorthorns  are  usually  regarded  as  a  beef  breed,  there 
are  many  good  milkers  among  them,  and  the  "milking  strains"  are 
favorites  where  the  production  of  beef  is  the  main  object,  and  at  the 
same  time  a  good  yield  of  milk  and  butter  is  desired.  Individual  cows 
of  this  breed  have  been  known  to  produce  10,000  to  12,000  pounds  of 
milk  in  a  season,  and  entire  herds  have  averaged  from  6,500  to  7,500  pounds. 
The  milk  is  of  good  quality  and  creams  easily,  though  the  butter  is  usually 
pale  in  color.  At  the  Columbian  Exposition  test  the  Shorthorn  milk  av- 
eraged 3.64  per  cent,  of  butter  fat,  while  the  report  of  Prof.  Woll  gives  the 
average  as  3.97  per  cent.  These  cattle  are  less  common  in  the  Gulf  States 
than  are  those  of  the  other  breeds  mentioned,  and,  where  found,  they  have 
been  raised  almost  exclusively  for  the  production  of  beef,  but  it  is  not  difficult 
to  find  there  individuals  and  even  large  herds  which  are  also  profitable  dairy 


BREEDS  OF  COWS. 


173 


animals.     This  is  particularly  true  of  grade  cows  of  this  blood  —the  offspring 
of  Shorthorn  bulls  from  milking  families. 

The  dual-purpose  cow. 

Though  many  attempts  have  been  made  to  develop  a  breed  of  cattle 
profitable  for  both  beef  and  milk,  success  in  that  direction  has  not  yet 
been  reached,  and  it  seems  more  than  probable  that  such  a  breed  will 
never  be   secured.     It    is  the   natural  tendency  of   every  cow  to  use  her 


JENNIE  MAY  7157— TYPICAL  DEVON  COW. 
Owned   by   Stockwell   &  Gifford,  Sutton,  Mass. 

surplus  food  either  in  growth  and  the  accumulation  of  fat,  or  in  the 
production  of  milk.  Either  of  these  tendencies  may  be  greatly  strengthened 
by  intelligent  breeding  and  selection,  but  no  breed  has  ever  been  developed 
which  excels  in  both  beef  and  butter-making  qualities,  and  improvement 
in  either  direction  has  usually  been  accompanied  by  a  corresponding  loss 
in  the  other.  It  is  true  that  there  are  some  breeds  which  make  animals 
of  fair  size  and  which  are  also  fair  dairy  animals,  but  they  are  only  fair  as 


174  THE  CREAMERY  PATRON'S  HANDBOOK. 

either.  The  best  beef  animals  and  the  best  milking  animals  have  never 
been  found  in  the  same  individuals  or  even  in  the  same  breed,  and  the 
cattle  raiser  who  attempts  to  raise  beef  for  a  living  and  at  the  same  time 
to  make  money  by  using  his  cows  in  a  dairy,  is  almost  sure  to  find  one 
branch  of  his  business  unprofitable.  A  profitable  beef  animal  is  one 
thing,  while  a  profitable  dairy  cow  is  something  quite  different.  The 
man  who  expects  to  make  his  living  from  a  dairy  should  select  the 
breed  which  will  give  him  the  greatest  amount  of  butter  and  milk  from 
the  smallest  number  of  animals  at  the  least  cost. 

Dairy    breeds  compared. 

All  breeds  have  admirers  who  point  with  pride  to  the  large  milk 
records  made  by  their  favorites.  Each  breed  has  its  special  good  quali- 
ties as  well  as  its  peculiar  weaknesses,  and  no  one  of  them  is  best  suited 
to  all  localities  or  to  all  branches  of  dairying.  In  breed  tests  made  by  the 
Maine,  New  York  (Geneva),  and  New  Jersey  Experiment  stations,  the 
breeds  tested  have  made  averages  which  place  them  in  the  following  order: 

1.  As  to  yield  of  milk:  Holstein,  Shorthorn,  Ayrshire,  Guernsey 
Jersey,  Devon. 

2.  As  to  richness  of  milk:  Jersey,  Guernsey,  Devon,  Shorthorn, 
Ayrshire,  Holstein. 

To  summarize  the  matter  of  breeds:  The  Jerseys  produce  a  large 
yield  of  rich  milk  and  are  good  rustlers,  but  of  little  value  for  beef;  the 
Ayrshires  are  good  milk  producers,  will  thrive  on  a  poorer  pasture  than 
most  others,  and  are  easily  fattened  when  wanted  for  beef;  the  Holstein - 
Friesians  produce  an  immense  yield  of  milk  which  is  not  rich,  and  are  easily 
made  into  good  beef,  but  require  the  best  of  care  and  an  abundance  of 
rich  and  succulent  feed;  the  Devons  produce  a  moderate  amount  of  rich 
milk  and  are  quickly  made  into  good  beef;  the  "milking  strains"  of  Short- 
horns produce  a  good  yield  of  milk  which  is  of  good  quality,  and  can  be 
turned  into  excellent  beef  at  any  time,  but  are  not  good  rustlers  and  need 
the  best  of  pastures  to  do  well.  Probably  three-fourths  of  the  pure-blooded 
cows  now  in  the  Gulf  States  are  Jerseys. 

DAIRY   HERD    MANAGEMENT. 

Whatever  breed  may  be  chosen  for  the  dairy  or  for  any  other  purpose^ 
the  individual  animals  should  be  good  of  their  kind;  A  good  pure-bred 
animal  is  the  best,  but  a  poor  specimen  of  any  breed,  no  matter  how  good 
its  pedigree,  is  worth  less  than  a  good  scrub. 

The  cows.  The  selection  of  animals  for  the  foundation  of  a  dairy  herd 
is  a  matter  which  requires  great  care,  judgment  and  experience.  The  best 
of  feed  and  management  cannot  make  a  profitable  cow  of  one  which  natur- 
ally gives  only  a  small  amount  of  thin  milk.  When  one  has  unlimited  means 
at  his  disposal,  it  is  comparatively  easy  to  buy  cows  which  have  established 


HERD    MANAGEMENT.  176 

records  as  heavy  milkers,  but  that  method  is  too  expensive  for  the  dairy- 
man who  must  depend  on  the  sale  of  dairy  products  for  his  income.  Under 
all  ordinary  circumstances  it  is  better  to  begin  by  buying  the  best  herd 
which  can  be  afforded,  and  then  to  maintain  and  improve  it  by  raising 
calves  from  the  best  cows  and  occasionally  buying  a  cow  which  is  known  to 
be  unusually  good.  As  the  herd  increases  beyond  the  desired  limit,  either 
by  breeding  or  by  purchase,  the  inferior  cows  should  be  sold,  so  that  the 
quality  of  the  herd  as  a  whole  will  show  a  constant  improvement.     The 


HANNA  MELCHIOR  43017-TYPICAL  HOLSTBIN-FKIESIAN  COW. 
pounds  fat. 

poorest  cows  in  the  herd  should  always  be  for  sale  at  little  more  than  their 
beef  value,  while  the  best  should  always  be  kept  until  their  period  of  use- 
fulness is  past. 

When  it  is  not  possible  to  purchase  pure  bloods,  the  first  cows  pur- 
chased should  be  good  grades  of  the  breed  selected.  None  but  good  ani- 
mals should  be  purchased  at  any  price,  as  a  poor  cow-one  which  will  not 
yield  at  least  200  pounds  of  butter  in  a  year,  or  its  eqmvalent  m  milk— will 
little  more  than  pay  her  board.     A  real  lover  of  cattle  (the  only  man  who 


176  THE  CREAMERY   PATRON's  HANDBOOK. 

will  succeed  as  a  dairyman)  will  not  be  satisfied  without  owning  a  few  pure- 
bred and  registered  animals. 

The  bull.  In  all  cases  the  bull  should  be  a  pure-bred,  and  he  should 
be  selected  from  a  family  of  good  milkers.  Usually  it  is  better  to  buy  a 
young  bull,  as  one  which  has  been  raised  on  the  place  and  has  learned  to  know 
his  master  is  much  more  easily  handled  than  is  a  mature  animal  when  brought 
to  a  strange  place.  When  a  good  bull  has  been  secured  and  has  proved 
his  merit,  he  should  be  kept  as  long  as  possible.  He  should  always  have 
kind  and  gentle  treatment,  but  there  should  never  be  any  question  as  to 
who  is  master.  A  ring  should  be  put  into  his  nose  by  the  time  he  is  a  year 
old,  and  he  should  always  be.  led  by  a  strap  or  staff  snapped  into  this  ring. 
Whenever  he  is  tied  he  should  be  fastened  with  a  rope  he  cannot  break, 
and  all  fences  should  be  so  high  and  strong  that  he  will  never  attempt  to 
go  over  or  through  them.  When  a  young  bull  is  handled  properly  he  never 
learns  his  strength,  and  so  will  be  handled  with  comparative  safety,  but 
success  in  a  single  unruly  attempt  will  teach  him  a  lesson  he  will  never  forget. 
Many  bulls  live  to  old  age  without  showing  any  unpleasant  temper,  but  one 
should  never  be  trusted,  as  the  older  he  becomes  the  greater  is  the  liability 
to  a  sudden  vicious  outbreak. 

It  is  much  better  for  both  the  health  and  temper  of  the  bull  to  give 
him  abundant  exercise,  either  in  a  pasture  or  at  work.  When  he  can  not 
have  a  pasture  to  himself  it  is  good  economy  to  use  his  surplus  energy  in  do- 
ing useful  work  on  a  tread  power.  Such  a  power,  of  sufficient  size  to  give 
him  all  needed  exercise,  costs  little,  and  it  is  much  better  to  have  him  do 
the  churning,  pumping,  cutting  hay  and  grinding  feed  than  to  have  him 
waste  his  time  and  strength  tearing  up  the  ground  or  attempting  to  get 
out  of  his  lot,  or  to  become  lazy  and  vicious  standing  in  his  stable.  While 
it  is  not  often  good  practice  to  keep  him  in  the  pasture  with  the  cows,  he 
should  be  kept  in  their  sight  as  much  as  possible,  and  in  the  same  stable 
at  night. 

When  cows  should  "come  fresh".  Whether  cows  should  be  bred  to 
drop  their  calves  in  the  fall  or  in  the  spring  depends  largely  on  how  the 
marketing  is  to  be  done.  Milk  and  butter  usually  bring  better  prices  in 
winter  than  in  summer,  and  when  such  products  are  disposed  of  at  whole- 
sale it  is  better  to  have  the  larger  supply  when  prices  are  highest,  but  when 
one  sells  at  retail  to  regular  customers  he  must  arrange  to  have  his  supply 
nearly  constant  in  order  to  hold  his   trade. 

A  cow  will  give  more  milk  and  give  it  at  a  smaller  cost  when  her  calf 
is  dropped  in  the  fall  than  when  she  is  "fresh"  in  the  spring.  When  a  cow 
"comes  fresh"  in  the  fall  she  is  almost  immediately  put  on  her  winter  feed 
and  will  continue  to  give  a  liberal  supply  of  milk  until  the  spring  grazing 
stimulates  a  renewed  flow  during  the  later  months  of  her  Jactation  period. 
Her  dry  period  then  comes  in  late  summer,  when  prices  are  usually  low, 
when  stabling  is  uncomfortable,  and  when  the  handling  and  care  of  the 
milk  is  more  troublesome  than  at  any  other  time.     Service  in  December 


HERD    MANAGEMENT. 


177 


or  January  will  allow  the  cows  to  rest  during  the  hottest  and  most  trying 
months,  when  they  give  the  smallest  profits,  and  make  them  most  produc- 
tive when  prices  are  highest. 

"Drying  off"  cows.  The  cow  should  "go  dry"  a  month  to  six  weeks 
before  she  is  expected  to  oalve.  Some  cows  are  such  persistent  milkers 
that  it  is  impossible  to  dry  them  off;  but  such  cases  are  rare,  and  can  usually 
be  prevented  if  the  young  cow  has  the  right  treatment  after  her  first  calf. 
If  she  does  not  show  a  strong  inclination  to  go  dry  when  within  two  months 
of  the  time  she  is  expected  to  drop  a  calf,  her  feed  should  be  made  as  light 


NANCY  465-TYPICAL  BROWN  SWISS  COW. 
Owned  by  B.  M.  Barton,  Hinsdale,  111.  First  prize  cow  in  Brown  Swiss  Class  at  Minnesota,  Wis- 
consin and  Illinois  state  fairs  in  1897,  at  Trans-Mississippi  Exposition,  Omaha,  and  Illinois 
and  Wisconsin  state  fairs  in  1898,  at  Minnesota  and  Wisconsin  state  fairs  in  1899,  and  at 
Illinois  state  fair  in  1901.  Since  this  date  Nancy  dropped  triplet  calves.  She  has  a  twelve- 
month's record  of  9,925  pounds  milk  and  552  pounds  butter.  Nancy  was  dropped  March  15,  1887; 
her  weight  is  1,40U  pounds. 

as  will  keep  her  in  fair  flesh,  she  should  be  given  little  or  no  grain  feed,  and 
the  milking  should  be  done  less  thoroughly.  Occasionally  a  cow  will  be  found 
which  will  persist  in  giving  milk  through  the  entire  gestation  period,  and 
in  such  cases  the  only  thing  to  be  done  during  the  last  month  is  to  milk 
her  sufficiently  to  prevent  the  udder  from  becoming  caked  or  inflamed. 
Any  milking  during  that  month  beyond  what  is  absolutely  necessary  for 
the  health  of  the  cow  causes  a  strain  on  the  vitality  of  the  calf,  is  encouraging 


178 


THE  CREAMERY  PATRON  S  HANDBOOK. 


a  bad  tendency,  and  should  be  avoided.  On  the  other  hand,  if  the  young 
cow  shows  an  inchnation  to  go  dry  too  soon,  every  effort  should  be  made 
to  prolong  her  milking  period,  which  can  usually  be  accomplished  by  giving 
her  more  succulent  food  and  a  moderate  increase  in  her  grain  ration.  With 
nearly  ail  cows  the  length  of  subsequent  lactation  periods  is  determined  by 
the  length  of  the  first  period,  so  it  is  of  the  greatest  importance  that  the 
length  of  the  first  period  be  made  as  long  as  possible  without  crowding  the 
second  period  too  closely. 

Calves.  The  calf  should  never  be  allowed  to  suck  its  dam  after  the 
first  day,  and  many  dairymen  never  allow  a  calf  to  suck  at  all.  Any  cow 
which  is  worth  keeping  in  a  dairy  secretes  more  milk  than  it  is  possible  for 


TYPICAL  DUTCH  BELTED  COW  AND  TWIN  CALVES. 
Owned  by  S.  A.  F.  Servin  of  "Valley  Farm,"  Warwick,  N.  Y.  The  Valley  Farm  herd  numbers  65 
head  and  has  a  long  record  of  pri5:es  won  at  state  fairs  and  other  exhibitions,  takine  41  first 
premiums  and  26  seconds  in  1901  alone,  and  winner  of  three  championship  cups  for  the  three 
years  successively  shown,  1897, 1898  and  1901.  Two  cows  from  this  herd.  Belle  of  Warwick  ana 
Madeline,  were  leading  cows  of  their  breed  at  the  Pan-American  Model  Dairy  at  Buffalo  The 
Dutch  Belted  cattle  are  native  of  Holland,  though  a  distinct  breed  from  the  Holsteins. 

the  young  calf  to  use,  and  the  sooner  the  cow  and  calf  are  separated  the 
better  for  both.  When  the  calf  is  taken  away  at  once,  and  the  milking  is 
done  by  hand,  the  cow  soon  forgets  her  offspring  and  comes  to  regard  the 
operation  of  being  milked  as  the  natural  means  of  relief  for  her  udder.  She 
will  "give  down"  her  milk  to  the  milker  as  readily  as  to  the  calf,  the  owner 
can  be  sure  that  the  udder  is  completely  drained  at  each  milking,  and  there 


HERD    MANAGEMENT.  179 

will  be  far  less  danger  from  sore  teats  or  a  caked  bag  than  when  the  milker 
attempts  to  divide  the  milking  between  a  headstrong  calf  and  the  pail.  The 
calf  should  always  be  given  the  first  milk  which  comes  from  the  cow  after 
it  is  dropped,  but  the  younger  it  is  when  it  has  its  first  lesson  in  drinking 
from  a  pail,  the  easier  it  can  be  taught.  At  first,  the  milk  should  be  gi^^en 
while  it  is  fresh  and  warm,  and,  if  it  is  unusually  rich,  it  should  be  diluted 
with  warm  water.  After  the  calf  is  two  weeks  old,  a  little  sweet  skim  milk 
may  be  mixed  with  the  fresh  milk,  and  the  amount  may  be  gradually  in- 
creased until  the  calf  is  a  month  old,  when  skim  milk  may  be  fed  alone, 
though  it  should  be  fed  warm  until  the  calf  begins  eating  other  food.  Scours 
and  diarrhea  are  usually  caused  by  overfeeding  or  by  feeding  milk  which 
is  too  rich. 

The  calf  should  be  kept  growing  constantly  from  the  time  it  is  dropped 
until  it  has  reached  full  size,  and  this  should  be  done  by  the  aid  of  all  the 
hay  and  roughage  it  can  be  induced  to  eat,  and  with  only  a  small  amount 
of  grain.  When  the  growth  is  made  principally  on  hay  and  pasture,  the 
calf  may  become  very  pot-bellied,  but  that  is  in  no  way  objectionable,  as 
a  large  belly  indicates  a  large  development  of  the  digestive  organs,  and  a 
stomach  capable  of  holding  and  digesting  a  large  amount  of  feed  is  an  ab- 
solute necessity  to  every  animal  which  is  to  become  a  profitable  cow. 

If  the  dam  is  a  grade  cow  of  a  small-sized  breed  and  the  calf  is  a  male, 
it  is  of  ten  better  to  kill  the  calf  as  soon  as  it  is  dropped;  also  such  pure-blood 
male  calves  as  are  not  wanted  for  service  or  for  sale  as  breeders.  Bull  calves 
of  the  larger  breeds  are  better  worth  keeping,  at  least  until  they  can  be 
made  into  veal,  but  the  man  who  makes  dairying  his  principal  business  will 
seldom  find  it  profitable  to  raise  and  fatten  steers. 

Heifer  calves  should  be  handled  very  often  to  keep  them  gentle,  and 
frequent  manipulation  of  the  udder  during  the  first  pregnancy  will  do  much 
to  stimulate  its  development.  This  frequent  handling  of  the  udder  is  of 
no  little  importance,  not  only  in  securing  its  better  development,  but  also 
to  make  the  heifer  so  familiar  with  the  operation  that  when  her  calf  is 
dropped  she  will  take  the  milking  as  a  matter  of  course,  and  will  not  require 
to  be  "broken."  The  heifer  should  be  served  so  that  she  will  drop  her  first 
calf  when  she  is  about  two  years  old,  as  breeding  when  young  will  make 
a  more  productive  cow  than  when  the  mating  is  delayed  until  another  year. 
When  the  first  calf  is  not  dropped  until  the  third  year,  one  calf  and  one  year 
of  milking  are  lost,  and  the  heifer  acquires  a  tendency  to  use  her  surplus  feed 
in  the  laying  on  of  fat  instead  of  in  the  secretion  of  milk — a  tendency  which 
will  be  retained  through  life  and  which  would  have  been  avoided  by  earfier 
breeding. 


"i  have  but  one  lamp  hy  which  my  feet  are 
guided,  and  that  is  the  lamp  of  experience.  I 
know  no  way  of  judging  of  the  future  hut  hy 
the  past.  '^—Patrick  Henry. 


180 


COMMON   AILMENTS   OF    COWS  AND   CALVES.   AND 
THEIR  TREATMENT. 


BY  DR.   A.   H.   HARTWIG,  VETERINARIAN. 

Watertowrii  Wis. 

ACUTE  INDIGESTION. 

Acute  indigestion  is  the  sudden  cessation  of  digestion  whether  partial 
or  complete,  and  just  as  soon  as  you  get  suspended  digestion,  fermentation 
and  decomposition  take  place  at  once,  evolution  of  gas  is  inevitable,  and, 
unless  relieved,  serious  results  M-ill  follow.  It  is  often  fatal  in  from  20 
minutes  to  60  hours,  but  if  the  animal  lives  24  hours,  she  will  likely  recover. 
Most  of  the  deaths  occur  in  the  first  6  or  7  hours. 

Causes.  Overloading  of  the  paunch;  cold,  frosted  or  frost  covered 
fodder;  the  feeding  on  pastures  before  the  proper  season;  very  hot  or  cold 
drinks,  and  external  colds,  improper  feeding;  a  sudden  change  from  dry 
to  green  food  or  from  green  to  dry;  new  hay  ingested  to  excess,  especially 
if  the  animals  drink  a  large  quantity  of  water  immediately  after  eating; 
eating  the  placenta,  mouldy  or  decomposing  food,  and  foreign  bodies  of  all 
kinds. 

Symptoms.  The  animal  keeps  away  from  the  manger;  the  back  is 
arched  upward,  the  limbs  are  gathered  together,  the  coat  becomes  stairing 
and  the  animal  expresses  an  anxious  countenance;  the  ears  and  horns  are 
alternately  cold  and  hot;  there  are  often  chills  and  muscular  tremblings; 
the  appetite  and  rumination  are  suspended.  The  abdomen  becomes  in- 
flated and  is  especially  prominent  on  the  left  side.  The  paunch  is  lifted 
by  gases;  its  contents  can  only  be  felt  by  exerting  strong  pressure  upon  it, 
which  sometimes  produces  a  dull  bruit.  The  movements  of  the  paunch 
and  its  bruits  are  weakened  and  sometimes  entirely  suspended.  Defeca- 
tions are  rare;  the  fecal  matters  are  harder  and  of  a  darker  color  than  normal, 
and  often  enveloped  in  a  thin  crust;  we  may  find  them  ring-streaked  and 
leaving  a  putrid  odor;  they  are  sometimes  covered  with  mucus  and  form 
clammy  and  shiny  masses.  When  diarrhea  exists,  the  excrements 
are  mixed  with  alimentary  matters  which  have  not  at  all  been  digested. 

181 


182  THE  CREAMERY  PATRON's  HANDBOOK. 

The  animal  has  slight  colics,  indicated  b}'  stamping  and  kicking  towards  the 
abdominal  walls,  frequently  towards  the  flanks,  and  twitching  the  tail. 

Treatment.  Submit  the  animal  to  a  severe  diet;  such  is  always  the 
first  indication  to  follow,  and  it  must  be  enforced  as  long  as  rumination  is 
interrupted. 

Increase  the  thirst  by  giving  salt  freely,  if  the  patient  will  not  lick  it, 
drinks  with  salt  must  be  administered  in  order  to  induce  her  to  drink  water 
as  much  as  pOvSsible.  If  there  is  constipation,  or  if  defecations  are  infrequent. 
1  to  1  ^  pounds  of  epsom  salt  and  2  drams  of  powdered  ginger  may  be 
given  in  two  quarts  of  warm  water.  In  very  urgent  cases  of  bloating 
the  trocar  and  cannula  should  not  be  spared  in  order  to  allow  the  gases 
to  escape  from  the  paunch.  Where  the  peristaltic  movements  are  want- 
ing, 3  drams  of  tincture  of  white  helebore  may  be  given. 

CHRONIC  INDIGESTION. 

This  is  a  functional  derangement  of  the  stomach;  it  comes  on  slowly  and 
requires  a  long  time  to  cure.  During  its  existence  it  is  not  serious  or  danger- 
ous; that  is  in  the  ordinary  case.  It  is  very  common  in  dairy  cows,  and 
there  are  three  influences  that  operate  to  produce  it.  First,  errors  in  feeding; 
second,  changes  in  the  gastric  and  other  secretions;  third,  abnormalities 
affecting  the  movements  of  the  stomach,  such  as  cancerous  and  other 
growths. 

Symptoms.  The  animal  usually  has  a  capricious  appetite,  sometimes 
hungry,  sometimes  no  appetite,  an  unnatural  thirst,  unnatural  hunger  for 
alkalies,  will  lick  the  walls  and  eat  the  mortar  from  between  the  bricks,  eat 
large  quantities  of  clay,  etc. ;  this  all  shows  a  tendency  to  mdigestion,  hence 
the  animal's  desire  to  obtain  alkali.  The  limit  of  their  thirst  is  their  capacity ; 
they  often  turn  up  their  upper  lip  in  bad  cases.  As  the  disease  runs  on,  the 
coat  becomes  stairing  and  rough,  the  animal  thin  and  pot-bellied;  there  is 
palpitation  of  the  heart. 

Treatment.  Give  a  complete  change  in  food.  Grass  is  best  if  in 
season.  When  feeding  grain  have  it  ground  and  mix  it  with  bran  half  and 
half;  limit  the  water  to  one-half  bucket  four  or  five  times  daily  and  dissolve 
ir.  each  drink  one-half  teaspoonful  of  bicarbonate  of  soda. 

Then  give  the  following:  Arsenicum  1  dram.;  powdered  gentian  root 
1^  ounce;  powdered  hydrastis  1^  ounce;  powdered  nux  vomica  1^  ounce; 
powdered  wood  charcoal  2  ounces;  mix  and  make  into  12  powders.  Give 
one  in  food  morning  and  night  until  relieved. 

DYSENTERY  OF  THE  NEWLY  BORN  CALF. 

This  affection  and  pyemic  polyarthritis  are  the  most  fatal  diseases  of 
young  age.     It  is  also  observed  in  the  foal,  lamb,  dog  and  cat. 

According  to  some  of  our  most  eminent  authorities,  it  is  sof:ommon  in 
certain  districts  of  Austria  that  in  one  region,  in  a  total  of  3,318  calves  1,196 


COMMON  AILMENTS  OP  COWS  AND  CALVES,  AND  TREATMENT.  183 

have  been  affected  by  it,  of  whieh  1,152  (97  per  cent.)  died.  In  1884,  in 
the  same  districts,  its  mortality  was  55  per  cent.  In  general  it  is  developed 
from  the  first  to  the  third  day  following  birth;  after  the  fourth  day  it  is  much 
less  frequent;  young  animals  are  often  affected  by  it  before  having  sucked; 
milk,  therefore,  has  nothing  to  do  with  the  development  of  the  disease. 
Its  exciting  cause  is  evidently  an  infectious  element  yet  unknown,  which 
is  contained  in  the  excrements  and  is  carried  by  them. 

The  symptoms  are  almost  similar  in  all  species.  The  calf  refuses  to 
partake  of  food,  it  shows  symptoms  of- restlessness,  bellows  and  ejects,  by 
violent  efforts,  very  soft  diarrheic  excrements  which  soon  become  liquid, 
whitish  (mucous  diarrhea),  or  mixed  with  clots  of  curdled  milk  (white 
dysentery) ;  they  are  \ety  often  bloody ;  later,  we  notice  continued  and 
involuntary  evacuations.  The  patients,  which  are  exhausted  remain  con- 
stantly recumbent;  at  intervals  they  are  subject  to  convulsions;  the  expired 
air  has  a  fetid  odor.  The  animals  often  die  wdthin  twenty-four  hours, 
sometimes  within  three  days.  In  many  cases  all  the  calves  of  one  stable 
will  perish.  Those  which  survive  remain  weak  and  sickly  for  a  long 
time. 

Treatment.  The  prophylaxis  consists  in  separation  of  the  healthy 
from  the  sick  animals,  and  disinfection  of  the  premises  as  well  as  the  genital 
canals  of  the  females  before  and  after  parturition.  The  same  disinfecting 
agents  may  be  employed  as  are  recommended  for  Epizootic. 

Abortion.  When  dysentery  of  the  calves  exists  in  an  enzootic  state 
in  a  stable  it  is  proper  to  place  the  cows  with  calves  in  an  isolated  and  well- 
kept  stable  one  or  two  months  before  parturition.  Experience  has  taught 
that  these  means  are  much  more  efficient  than  medical  treatment. 

The  first  indication  of  treatment  is  the  administration  of  a  light  laxa-' 
tive — (one  or  two  table  spoonfuls  of  castor-oil)  ;  then  give  each  calf 

Tincture  of  Opium,  drams  2 
Tannin  and 

Salicylic  acid — of  each,  drams  IJ 
Mix. 
Give  in  a  pint  of  linseed  tea  every  three  hours  until  relieved. 

INFECTIOUS  ABORTION.  OF  THE  COW. 
Epizootic  Abortion. 

There  is  scarcely  a  disease  among  dairy  cows  which  brings  about  so 
great  a  loss  to  the  owner  as  does  epizootic  abortion. 

So  common  is  this  trouble  in  the  dairy  districts  of  this  country  that 
the  practicing  veterinarian  in  these  districts  is  almost  daily  confronted  with 
these   questions: 

What  can  I  do  for  my  cows,  they  are  aborting  one  after  another,  and 
the  production  of  milk  from  my  herd  is  rapidly  decreasing.     The  cows  do 


184  THE  CREAMERY  PATRON's  HANDBOOK. 

not  thrive  well  after  aborting,  some  continue  to  discharge  a  fetid  substance 
from  the  genitals  for  a  considerable  length  of  time,  and  others  will  not  breed, 
no  matter  how  often  they  are  served  in  their  regular  periods  of  heat. 

Can  I  do  anything  to  stop  the  cows  from  aborting,  or  to  prevent  the 
disease  from  going  through  my  entire  herd?  These  complaints  have  be- 
come quite  general  in  dairy  districts. 

Epizootic  abortion  has  been  known  to  exist  permanently  on  some 
farms,  and  to  cause  for  many  years  serious  pecuniary  loss. 

This  enzootic  or  epizootic  character  of  an  accident  which  is  usually 
produced  by  trivial  causes,  such  as  contusions,  acute  febrile  diseases,  cold, 
poisoning,  ingestion  of  tainted  or  mouldy  food,  and  unwholesome  drinks, 
indicates  that  it  is  sometimes  of  an  infectious  nature. 

As  long  as  its  pathologic  agent  is  not  known,  epizootic  abortion  must 
be  classified  in  the  group  of  specific  diseases. 

The  infection  seems  to  be  produced  by  a  "stable  miasma."  It  has 
been  demonstrated  that  the  virulent  agent  exists  in  the  discharge  of  the 
genital  canals  and  in  the  foetal  fluid;  by  the  intermediation  of  these  liquids 
healthy  animals  may  be  affected.  By  introducing  into  the  vagina  of  healthy 
cows  the  vaginal  mucus  of  a  cow  which  had  just  aborted,  abortion  has  been 
produced  in  from  nine  to  twenty-one  days  after  inoculation. 

Experience  has  sufficiently  demonstrated  that  the  disease  is  eminently 
contagious,  and  that  it  may  be  transmitted  directly  or  by  certain  inter- 
mediaries through  the  vaginal  discharge,  litter,  by  persons  who  are  charged 
with  the  care  of  the  patient,  by  owners  or  veterinarians  (after  the  extrac- 
tion of  the  placenta  from  an  animal  which  has  aborted)  and  even  by  breed- 
_^ing  males. 

The  transmission  of  the  disease  from  a  cow  which  has  aborted  to  its 
immediate  neighbors  is  the  rule,  and  it  is  much  favored  by  the  existence, 
behind  the  animals,  of  a  trench  where  the  vaginal  discharge  and  excrementi- 
tious  matters  accumulate. 

The  causes  to  which  the  disease  was  formerly  ascribed — tainted  food, 
rainy  years,  bad  quality  of  food,  permanent  stabling,  close  breeding,  etc, — 
are  but  predisposing  conditions.  By  weakening  the  organism  they  facilitate 
the  introduction  and  pullulation  of  the  infectious  matter. 

Epizootic  abortion  may  establish  itself  in  the  best  kept  stables — a  fact 
which  proves  that  uncleanliness  plays  but  a  secondary  etiological  role. 

Nothing  positive  is  as  yet  known  as  to  its  pathology.  It  is  very  probable 
that  the  infectious  agents  penetrate  into  the  womb  through  the  vagina  and 
as,  like  specific  agents  in  other  diseases,  their  pullulation  in  the  foetal  en- 
velopes determines  sufficient  alterations  to  lead  to  abortion.  The  process 
is,  no  doubt,  propagated  from  the  covering  to  the  foetus,  as  the  death  of 
the  latter  seems  to  demonstrate  antepartum  in  most  cases  of  epizootic 
abortion. 

At  the  present  time  it  is  not  known  whether  the  virus  may  penetrate 
into  the  blood  through  the  respiratory  or  intestinal  tracts.  Some  authorities 


COMMON  AILMENTS  OF  COWS  AND  CALVES,  AND  TREATMENT.  185 

consider  the  cause  of  abortion  an  infectious  inflammation  of  the  serous 
coating  of  the  uterus.  Others  claim  that  the  specific  agent  multipUes 
between  the  uterine  mucous  membrane  and  the  chorion;  that  it  does  not 
exercise  any  noxious  influence  upon  the  former,  but  that  it  attacks  the 
envelopes  after  each  new  conception;  it  would  thus  determine  repeated 
abortions,  and  lead  to  sterility  by  communicating  to  the  uterine  secretion 
an  acid  reaction  which  is  fatal  to  the  spermatozoids. 

In  the  cow,  abortion  generally  takes  place  from  the  third  to  the  seventh 
month  of  gestation;  the  symptoms  are:  a  redness  of  the  vaginal  mucous 
membrane,  on  which  we  frequently  observe  eruptions  in  the  form  of  pimples, 
about  the  size  of  a  millet  seed,  discharge  from  the  vulva  of  a  reddish  liquid, 
and  a  lessening  of  the  lacteal  secretion,  which  acquires  the  consistency  of 
the  colostrum.  Three  days  after  the  appearance  of  the  discharge  the  abortion 
takes  place  and  gives  rise  only  to  insignificant  general  symptoms;  the 
foetus  is  usually  dead.  Sometimes  the  mother  suffers  for  a  long  time.  She 
may  become  sterile.  » 

Treatment. 

The  prophylaxis  is  very  important.  If  once  started  it  is  impossible 
to  prevent  abortion ;  the  medical  agents  are  of  no  avail. 

We  must,  first  of  all,  isolate  the  sick  animals;  it  is  advantageous  to 
put  the  healthy  cows  at  pasture,  if  grass  is  in  season.  It  is  also  necessary 
to  destroy  the  after-birth  and  the  foetus,  and  thoroughly  disinfect  the  stable 
in  which  the  cows  have  aborted;  whitewash  the  walls  and  give  plenty  of 
light  in  the  stables.  About  the  best  agent  to  apply  to  the  floor  is  air-slaked 
'  lime.  Apply  it  once  daily  after  cleansing,  covering  the  entire  floor  with  a 
thin  coat.  In  addition  to  the  above  it  is  well  to  spray  the  entire  stable 
with  a  solution  of  creolin  or  chloro-naptholium  twice  or  three  times  a  week. 

The  cows  which  have  aborted  should  not  be  allowed  to  retain  the 
afterbirth;  the  same  must  be  completely  removed,  and  the  uterus  and 
vagina  thoroughly  cleansed  by  irrigating  same  with  a  tepid  1  to  5,000  solution 
of  bichloride  of  mercury,  using  from  8  to  10  quarts  of  the  solution  once  daily 
until  the  disappearance  of  the  vaginal  discharge.  This  can  best  be  done  by 
means  of  a  large  fountain  syringe,  conducting  the  rubber  tube  by  hand  into 
the  fundus  of  the  organs.  Until  the  vaginal  discharge  has  entirely  disap- 
peared, no  cow  should  be  used  for  breeding  purposes. 

We  may  also  increase  the  resistance  of  all  the  animals  by  means  of  food 
rich  in  nitrogen  and  by  administration  of  iron  tonics. 

Subcutaneous  injections  oi  a  2%  solution  of  carbolic  acid  have  been 
experimented  with,  which  have  given  variable  results.  Theoretically,  car- 
bolic acid  seems  to  be  inefficient ;  in  the  organism  it  is  rapidly  transformed 
into  sulpho-phenic  acid,  which  is  without  effect.  ■     ■  •>' 

In  case  of  sterility,  a  change  of  bull  may  have  a  favorable  influence ; 
this  has  been  explained  by  the  constitutional  condition  of  the  progenitor; 


186  THE  CREAMERY  PATRON's  HANDBOOK. 

it  depends  perhaps  upon  the  fact  that  the  male  sometimes  becomes  an 
agent  of  transmission  of  the  disease. 

MILK  FEVER. 

This  is  a  peculiar  affection,  especially  prone  to  the  best  members  of 
the  dairy  herd.  It  rarely  occurs  in  cows  with  their  first  calves,  and  not 
often  in  old  animals.  From  five  to  nine  years  appears  to  be  the  critical 
period.  Well  fed  animals  are  more  liable  to  the  disease  than  those  in  poor 
condition.  It  generally  occurs  after  an  easy  delivery,  and  rarely  follows 
difficult  labor  or  abortion.  Usually  it  sets  in  within  three  days  after 
parturition. 

Symptoms. 

This  disease  is  a  form  of  paralysis  associated  with  the  process  of  par- 
turition. First  there  may  be  noticed  a  vacant  stare  of  the  eyes  and  slight 
twitching  of  •the  muscles;  her  gait  becomes  unsteady,  gradually  losing  con- 
trol of  her  hind  parts;  staggering,  she  will  finally  fall  to  the  ground,  usually 
unable  to  rise.  She  will  lie  on  her  chest  with  her  neck  arched  to  one  side 
placing  her  muzzle  upon  her  flank,  her  eyes  become  fixed  and  glassy,  her 
respiration  labored.  She  grates  her  teeth  and  expresses  all  evidences  of 
being  in  great  pain.  A  stage  of  stupor  will  follow  the  above  in  a  short  time 
and  death  ensues  in  from  6  to  12  hours,  if  not  relieved. 

Treatment. 

Dissolve  2^  drams  of  potassium  iodide  in  a  quart  of  water  which  has 
been  previously  boiled,  and  keep  the  solution  as  nearly  as  you  can  the 
temperature  of  the  body  blood.  Then  milk  every  drop  of  milk  from  the 
cow's  udder,  and  clean  the  udder  with  soap  and  water.  Then  disinfect 
the  udder  and  teats  with  a  solution  of  zenoleum  (1  teaspoonful  to  a  pint 
of  water).  Then  take  a  small  glass  funnel  and  attach  to  same  a  rubber 
hose  about  5  feet  long;  affix  to  the  end  of  this  hose  an  ordinary  milking 
tube,  insert  the  milking  tube  into  the  teat  and  slowly  pour  in  your  solution, 
dividing  it  equally  between  the  four  teats.  When  this  is  done  apply  mas- 
sage to  entire  udder  for  5  or  10  minutes  every  hour  until  the  cow  comes  to 
her  feet.  Do  not  allow  the  calf  to  suck  during  the  time  the  cow  is  being 
treated. 

If  the  cow  is  costive,  remove  the  contents  of  the  rectum  by  hand.  In 
case  of  a  weak  heart,  small  doses  of  aromatic  spirits  of  ammonia  may  be 
given  with  water  every  hour.  Avoid  large  and  bulky  doses,  or  your  patient 
may  suffocate  from  same.  It  your  patient  is  not  on  her  feet  in  8  or  10  hours, 
the  above  udder  injection  dose  may  be  repeated,  but  it  is  rarely  necessary. 
This  is  practically  the  Schmidt  treatment,  and  is  almost  a  specific.  About 
the  best  known  prevention  is  to  avoid  high  feeding  before  calving. 


BUILDING  SILOS,  GROWING  THE  CORN,  AND  MAKING 

SILAGE. 


BY  A.   W.  TROW,   DAIRYMAN. 

Glenville,  Minn, 

Silo  and  Silage. 

To  attain  the  best  results  the  dairyman  should  have  a  silo,  as  by  it  the 
cows  can  be  furnished  with  a  palatable  and  succulent  food  the  year  round . 
All  kinds  of  stock  thrive  on  green  grass  and  as  silage  has  the  same  laxative 
and  corrective  qualities,  it  is  equivalent  to  grass.  By  the  use  of  silage  stock 
may  be  kept  in  that  healthy,  sleek  condition  that  cannot  be  otherwise 
obtained  except  when  running  on  good  summer  pasture.  In  short,  silage 
is  grass  in  winter. 

The  silo  solves  the  problem  of  storing  com  fodder. 

As  com  fodder  has  come  to  be  one  of  the  surest  and  most  productive 
of  the  forage  crops  that  grow  in  the  dairy  belt,  it  has  become  necessary  for 
us  to  seek  the  best  and  most  convenient  means  of  handling  it.  Its  relia- 
bility and  enormous  yield  renders  it  almost  indispensible  to  those  who  would 
make  a  profitable  production  of  milk  on  high  priced  lands. 

The  advent  of  the  com  binder,  which  has  taken  the  place  of  the  old 
hand  corn  knife,  has  solved  the  question  of  harvesting  corn  fodder.  How- 
ever, there  is  yet  an  absence  of  any  economical  system  of  handling  dry  corn 
fodder  in  the  bam  in  any  form  that  brings  it  to  the  manger  in  a  condition 
that  is  relished  by  the  cow  and  consumed  without  waste.  It  is  beyond  the 
question  of  a  doubt  that  for  the  feeding  that  must  be  done  inside  the  barn 
the  adoption  of  the  silo  is  the  only  alternative. 

While  young  stock,  sheep  and  horses,  may  be  fed  com  fodder  in  sheltered 
yards  and  on  well  sodded  pastures  where  the  refuse  will  be  away  from  the 
buildings,  the  dairy  cow  must  receive  her  feed  in  a  comfortable  bam. 

Silage  as  a  Substitute  for  Soiling. 

Many  of  our  farmers  who  farm  on  high  priced  lands  have  practiced 
a  system  of  soiling  by  planting  corn  of  different  periods  of  maturing,  sorghum, 
peas,  oats,  rye  and  other  forage  plants,  to  furnish  a  green  feed  to  partially 
or  entirely  supplement  pasture.     These  farmers  are  beginning  to  realize 

187 


A  GOOD  PLAN  FOR  BANK  BARN. 

Figure  shows  the  construction  of  the  stave  silo.  A  shows  the  silo  complete  on  stone  foundation, 
with  four  feeding  doors.  B  is  cross  section  of  four  staves  showing  how  they  are  tongued 
and  grooved  to  malie  them  airtight.  C  shows  a  method  of  splicing  staves.  D  shows  iron  lugs 
for  tightening  hoops. 

188 


BUILDING  SILOS  AND  MAKING  SILAGE. 


189 


that  the  most  of  these  soiling  crops  can  be  dispensed  with  and  all  the  feed 
raised  at  one  time  and  in  one  field  in  the  shape  of  corn  fodder,  gathered 
at  one  harvest  and  put  into  the  silo  for  the  following  summer  feeding,  and 
thus  eliminating  the  extra  /expense  of  caring  for  so  many  fields  and  avoid 
the  danger  of  a  failure  in  some  of  the  many  crops  that  must  enter  into  a 
complete   system   of   soiling. 

The  Expense  of  Storing  Silage. 
The  expense  of  filling  is  often  urged  as  an  objection  to  the  silo,  but  if 
a  careful  account  of  all  labor  is  kept,  of  handling  corn  fodder  by  any  other 
method  by  which  it  is  so  prepared  that  the  stock  will  consume  it  as  they 


CORN  HARVESTER  AT  WORK  IN  FIELD  CUTTING  CORN  FOR  SILO. 

do  silage,  and  in  a  form  that  it  may  be  conveniently  handled  inside  the 
bam,  it  will  be  found  that  the  expense  will  be  as  much  or  more  than  when 
it   is  placed  in  the   silo. 

While  there  is  more  labor  required  for  hauling  in  the  green  corn  for 
the  silo  than  when  dry,  there  is  also  a  large  amount  of  labor  saved  in  other 
ways,  as  when  com  goes  into  the  silo  the  shocking  is  eliminated  and  there 
is  no  husking,   shelling  or  grinding. 

There  is  not  a  better  place  for  the  com  grain  than  with  the  fodder  in 

^^^  ^^^°-  Expense  of  Building. 

The  cost  of  a  building  or  a  container  for  silage  is  no  more  than  when 
shelter  is  provided  for  hay,  especially  when  a  good  hay  barn  is  compared 
with  a  tub  silo.     Many  farmers  have  become  so  accustomed  to  building 


190  THE  CREAMERY  PATRON's  HANDBOO-K. 

high  priced  bams  that  they  do  not    question   the  expense    of  a  thousand- 
dollar  hay  barn,  while  they  consider  a  $150  silo  an  extravagance. 

LOCATION. 

The  silo  should  be  placed  close  to  the  feeding  place  as  silage  is  very 
heavy.  If  located  on  the  outside  it  should  be  well  secured  to  the  bam, 
to  prevent  the  wind  from  wrecking  it  while  empty;  when  built  above  three 
feet  from  the  barn  the  space  between  silo  and  barn  can  be  so  boarded  up 
as  to  make  a  chute  down  which  the  silage  may  be  thrown  at  feeding  time. 

CAPACITY, 

A  twenty  cow  dairy  will  need  a  silo  about  16  feet  in  diameter  by  26 
feet  high  to  hold  the  necessary  silage  for  a  six  months  feeding  period.  It 
has  been  found  that  a  silo  36  feet  high  contains  five  tim^es  as  much  as  one 
12  feet  high,  which  is  due  to  the  increased  density  by  settling;  it  is  best 
to  build  not  less  than  24  feet  high. 

A  silo  25  to  30  feet  deep  will  contain  on  an  average  approximately 
enough  silage  in  one  cubic  foot  to  feed  one  cow  one  day,  from  this  may  be 
computed  the  size  of  silo  required. 

CHEAP    SILOS. 

Much  dissatisfaction  has  come  from  building  cheap  tub  silos,  that  at 
slight  provocation  have  become  wrecked,  and  no  end  of  discouragement 
has  followed  the  building  of  elaborate  concerns  which  were  placed  inside 
of  other  buildings  and  lacked  the  proper  construction  and  ventilation,  caus- 
ing them  to  soon  become  worthless  from  decay. 

Tub  silos  properly  constructed  have  been  standing  for  ten  years  and 
are  still  in  a  good  state  of  preservation.  The  main  requisite  is  to 
have  them  made  of  strong  staves  of  good  material  held  together  by  a  suffi- 
cient number  of  hoops  and  well  secured  to  the  barn,  and  the  hoops  kept 
reasonably  tight   while   the   silo  is  empty. 

BUILDING   A    TUB    SILO — FOUNDATION. 

This  should  be  built  of  good  brick  or  stone,  and  settled  well  in  the 
ground  to  keep  out  rats;  otherwise,  a  cement  floor  should  be  provided  to 
answer  the  same  purpose.  If  the  drainage  is  good,  a  ground  floor  iS  as 
good  as  any  for  the  ensilage  to  rest  upon. 

Many  tub  silos  are  now  being  built  without  a  foundation.  A  narrow 
trench  is  dug  in  the  ground  one  or  two  feet  deep.  The  tub  is  set  up  in  this 
trench  and  then  this  ditch  on  both  sides  is  filled  in  and  above  the  ground 
with  a  mixture  of  cement  and  sand.  While  this  method  has  not  passed  the 
experimental  stage  it  is  highly  recommended  by  some. 

THE    STAVES. 

The  tub  silo  is  built  on  the  same  principle  as  a  huge  barrel,  without 
the  bulge  in  the  middle.  Either  2x6  for  a  small  silo  or  2x8  for  a  large  one  may 
be  used  for  staves.  Bevel  the  edges  of  these  staves,  and  have  them  straight 
so  that  the   pressure  of  the   hoops  when   tightened  will   bring  them  close 


BUILDING  SILOS  AND   MAKING  SILAGE. 


191 


together,  and  the  moisture  from  the  silage  will  cause  the  cracks  to  close 
and  render  the  silo  air  tight. 

SETTING    UP    THE    STAVES. 

The  most  convenient  plan  for  building  this  tub  is  to  make,  from  cheap 
boards,  two  circles  of  the  same  diameter  as  the  inside  of  the  silo  to  be  erected. 


SILO  WITH  SHINGLE  ROOF  AND  FLAT  HOOPS. 

One  of  these  circles  should  be  laid  on  the  foundation,  and  the  other  sup- 
ported fourteen  or  fifteen  feet  directly  above  the  lower  one.  The  staves 
can  then  be  temporarily  fastened  to  these  circles  until  the  hoops  are  put 
on  and  drawn  up,  after  which  the  circles  may  be  removed. 

HOOPS. 

The  hoops  should  be  made  either  j^g  x  3  inches   fiat  iron,  or   of   |   inch 
round  i/on,   and    placed   two   feet   apart    at   the   bottom,    with   a   gradual 


192 


THE  CREAMERY  PATRON  S  HANDBOOK. 


increase  of  distance  between  the  hoops  until  top  ones  are  five  feet 
apart.  For  tightening  these  hoops  cast  iron  lugs  may  be  used,  or  if 
hardwood  is  plenty,  a  very  good  lug  can  be  made  of  a  4x6  hardwood 
timber. 

These  may  be  made  to  answer  for  staves  by  turning  them  edgewise. 
They  will  thus  fill  four  inches  as  a  stave  and  project  four  inches  on  the 
outside,  through  which  the  hoops  can  be  tightened.  It  is  advisable  as  a  mat- 
ter of  convenience  in  putting  up  and  tightening  the  hoops  to  have  three  or 


1 

w 

i 

SILO  WITH  BOARD  ROOF  AND  %  INCH  ROUND-IRON  HOOPS. 

four  of  these  lugs.    If  three  4x6 's  are  used  the  hoops  will  need  to  be  about 
19  feet  long,  three  of  which  will  reach  around  an  18  foot  silo. 

OPENINGS. 

Openings  should  be  provided  every  five  or  six  feet  for  taking  out  the 
silage.  They  should  be  sawed  on  an  outward  bevel  from  the  inside.  The 
pressure  of  the  silage  will  cause  this  door  to  fit  very  tightly.  A  strip  of 
building  paper  securely  tacked  over  the  inside  of  this,  with  the  silage  well 
tramped  against  it,  will  obviate  all  danger  of  spoiled  silage. 

PAINTING. 

A  thick  coating  of  hot  coal  tar,  applied  to  the  inside,  will  avoid  any 
possibility  of  the  tub  leaking  air,  and  will  also  do  much  toward  preserving 
the  wood. 


BUILDING  SILOS  AND  MAKING  SILAGE. 


193 


ROOF. 

Much  time  and  expense  will  be  saved  if  the  roof  is  not  put  on  until 
the  silo  is  filled  the  first  time.  This  will  obviate  the  necessity  of  building 
a  high  and  expensive  staging,  for  the  silage  can  be  used  for  that  purpose. 
The  roof  may  be  made  of  boards.  A  board  roof  answers  every  pui^pose, 
costs  but  a  few  dollars,  and  can  be  put  on  in  a  very  short  time.  A  pair 
of  strap  hinges  can  be  fastened  to  two  or  three  of  the  boards,  which  will 
make  a  cheap  and  convenient  door  for  taking  in  the  cut  corn. 

There  is  nothing  to  be  gained  by  having  a  water  proof  roof,  as  moisture 
is  not  detrimental  to  silage.     The  main  object  of  a  roof  is  to  keep  the  tub 


■ 

■ 

1 

1 

M  ■        A 

Ml 

! 

m 

M 

i^pS^^^ 

^ 

1 

TWO  ROUND  SILOS  WITH  STONE  FOUNDATIONS  AT  HUBBLETON,  WIS. 

in  shape  while  empty  and  keep  out  the  snow  "in  winter.  Many  silo  builders 
are  now  putting  on  flat  roofs,  and  some  are  building  without  any  roof 
at  all. 

Stone    Silo. 

Another  form  of  silo  that  is  practically  everlasting  and  particularly 
recommends  itself  in  those  localities  where  there  is  an  abundant  supply  of 
stone  is  the  stone  silo.  While  we  have  had  no  personal  experience  in  their 
construction  we  here  compile  the  following  suggestions  and  illustrations 
from  the  works  of  Professors  WoU  and  King  (Wisconsin  Experiment  Sta- 
tion) . 

The  stone  walls  should  be  at  least  sixteen  inches  thick,  and  should  be 
jacketed  with  wood  on    the  outside,  to  prevent  injury  from  frost,  and  to 


194 


THE  CREAMERY  PATRON  S  HANDBOOK. 


form  dead  air  spaces,  which  will  insure  perfect  preservation  of  the  silage 
clear  up  to  the  silo  wall.  The  early  stone  silos  were  not  protected  in  this 
manner,  and,  as  a  result,  the  silage  often  spoiled  several  inches  around  the 
silo  walls,  the  stone  being  more  or  less  porous,  and  being  a  fairly  good  con- 
ductor of  heat  and  cold.  This  applies  still  more  to  brick  than  to  stone 
walls.  With  the  outside  covering  nailed  to  studdings,  2x4,  no  trouble  will, 
however,  be  experienced  in  either  case.  Ventilation  of  the  silo  frame  must 
be  provided  for  as  in  the  case  of  wooden  silos. 

The  following  arrangement  of  constructing  stone  silos   has  proved  very 
convenient,  and  will  make  good,  substantial  silos.     The  silo  is  built  five  to 


CONSTRUCTION  OF  A  KING  CIRCULAR  ALL  STONE  SILO. 
A  shows  a  section  of  the  silo,  with  conical  roof,  and  the  arrangement  of  filling,  and  feeding  doors. 
B  and  C  are  ground  plans  of  circular  and  rectangular  stone  silos;  D,  E.  F  shows  construction 
of  feeding  doors.  The  construction  of  door  jambs,  to  malce  them  air  tight,  will  be  seen  in  the 
Illustration.  The  doors  are  made  of  two  layersof  4-inch  matched  flooring,  with  a  layer  of  2-ply 
saturated  acid  and  alkali  proof  paper,  and  are  held  in  place  with  large  screws  or  lag  bolts,  as 
shown  in  B  and  F.  The  face  of  the  jambs  should  be  lined  with  2-ply  P.  and  B.  Ruberoid 
paper  or  its  equal;  this  will  act  as  a  gaslcet  to  malse  the  door  perfectly  air  tight. 

six  feet  into  the  ground,  if  it  can  safely  be  done ;  the  foundation  wall  is  made 
two  feet  thick,  and  at  the  level  of  the  ground  a  4x6  sill  is  laid  on  the  outer 
edge  of  the  wall  and  bedded  in  mortar;  a  wooden  frame  is  then  erected  of 
2x6  studding,  sheeted  on  the  inside  with  common  flooring,  and  on  the  outside 
with  ship  lap  boarding,  with  or  without  building  paper  on  the  studding. 
The  stone  wall  is  then  continued  on  the  inside  of  this  wooden  frame  up  to 
the  plate,  the  corners  well  rounded  off,  and  the  whole  inside  cemented. 

The  stone  or  brick  wall  must  be  made  smooth  by  means  of  a  heavy 
coat  of  a  first-class  cement.  Since  the  acid  juices  of  silage  are  apt  to  gradu- 
ally soften  the  cement,  it  may  be  found  necessary  to  protect  the  coating  by 
a  whitewash  of  pure  cement  every  other  year  before  the  silo  is  filled.     If 


BUILDING  SILOS  AND  MAKING  SILAGE.  195 

this  precaution  is  taken  the  silo  will  last  for  generations;  some  of  the  earliest 
stone  silos  built  in  this  country  have  now  been  filled  every  season  for  over 
twenty  years  without  deteriorating  perceptibly. 

Like  the  wooden  silos,  stone  silos  may  be  rectangular,  square  or  circu- 
lar; if  built  according  to  either  of  the  first  two  forms  the  corners  must  be 
rounded  off  so  as  to  assist  the  settling  of  the  siloed  mass,  and  avoid  loss 
through  insufficient  settling  of  the  mass  in  the  comers. 

PLANTING. 

Corn  is  beyond  all  question  the  best  material  for  making  silage ;  how- 
ever, many  other  materials  are  used.  Clover,  green  oats,  peas,  and  even 
sugar  beet  pulp  is  often  used,  yet  it  is  safe  to  predict  that  the  corn  plant 
will  always  be  the  chief  material  used,  especially  in  the  corn  belt;  its  enor- 
mous yield  and  the  difficulty  in  handling  corn  fodder  in  other  forms 
particularly  recommends  it  for  this  purpose. 

Some  recommend  extremely  thick  planting  for  the  silo  while  others 
prefer  thinner  planting  that  will  produce  coarser  stalks  and  the  necessary 
corn  to  make  a  portion  of  the  grain  ration;  in  our  own  experience  we  have 
obtained  more  satisfactory  results  from  the  thinner  planting  thus  securing 
a   fair   percentage    of   ears. 

WHEN    TO    FILL. 

Corn-fodder  for  the  silo  should  be  cut  at  about  the  same  stage  as  for 
the  shock,  viz:  when  the  lower  leaves  begin  to  turn  yellow  or  when  ths 
small  ears  are  half  or  two  thirds  dented. 

MACHINERY    FOR    SILO    FILLING. 

We  are  frequently  asked  if  the  shredder  can  be  used  in  silo  filling.  A 
shredder  can  be  used,  yet  we  prefer  a  cutter.  Cut  silage  packs  better  than 
shredded,  then  most  shredders  are  combined  buskers  and  shredders  and 
it  is  a  difficult  task  to  get  the  ears  to  go  through  a  machine  that  was  de- 
signed to  keep  the  ears  back.  The  husking  rolls  are  made  small  for  the 
purpose  of  snapping  off  the  ears,  while  feed  cutter  rolls  are  made  large  or 
with  pegs  to  grasp  the  ears.  We  have  found  it  next  to  impossible  to  ad- 
just the  husking  rolls  so  they  will  not  snap  off  the  ears  and  still  give  the 
necessary  draft  for  feeding  the  machine.  Last  season  many  farmers  who 
used  the  husking  machines  for  silo  filling  were  forced  to  allow  the  machine 
to  husk  out  the  green  ears.  Now  this  is  a  very  wasteful  thing  to  do,  as 
there  is  no  better  nor  cheaper  way  of  handling  those  ears  than  in  the  silo. 

There  is  but  one  way  of  making  a  satisfactory  use  of  the  combined 
husker  and  shredder  for  silo  filling — that  is,  get  a  machine  with  two  sets 
of  feed  rolls,  one  small  set  for  husking,  and  for  silo  filling  one  must  hav© 
a  large  roll  that  will  grasp  the  ears,  or  a  small  roll  covered  with  pegs  of  the 
feed  cutter  style.     One  thing  is  certain — the  same  arrangement  will  not 


196  THE  CREAMERY  PATRON's  HANDBOOK. 

work  for  both  husking  out  the  ears  and  cutting  them  for  the  silo,  and  one 
will  do  well  to  steer  clear  of  the  machine  agent  who  advises  to  the  con- 
trary. 

ELEVATORS    VS.    BLOWERS. 

Formerly  all  feed  cutters  were  provided  with  sprocket  wheel  and  chain 
elevators  for  elevating  the  cut  fodder.  Recently  many  firms  have  dis- 
placed their  elevators  with  blowers.  They  are  much  more  convenient 
than  the  elevators  providing  they  are  substantially  made  and  have  the 
necessary  force  to  blow  the  fodder  to  the  top  of  the  silo.  Many  purchasers 
have  been  recently  disappointed  by  getting  machines  that  would  not  blow 
the  fodder  over  20  feet  high,  hence  it  is  wise  to  exercise  caution  in 
selecting   a   blower. 

SIZE    OF    CUTTER. 

The  size  of  feed  cutter  mouth  should  be  large  enough  to  take  a  good 
sized  bundle  of  corn,  for  when  it  is  necessary  to  divide  the  bundle  the  feed- 
ing becomes  very  slow  and  tiresome. 

POINTERS    ON    SILO    FILLING. 

Don't  fill  the  silo  until  the  corn  begins  to  glaze  or  you  will  have  sour 
ensilage. 

Don't  allow  the  fodder  to  wilt  badly  before  putting  into  the  silo,  or 
it  will  lose  much  of  its  succulence  and  not  thoroughly  pack. 

Cut  fine  and  pack  well  to  exclude  the  air,  as  air  promotes  decomposi- 
tion. 

Do  the  best  part  of  the  tramping  about  the  edge. 

If  you  are  without  silo  experience,  don't  try  experiments,  but  take 
advice  straight  from  those  who  have  succeeded. 

Keep  the  elevator  chain  very  tight,  as  a  loose  chain  is  liable  to  jump 
sprockets  and  cause  a   bad  wreck    before   the  power  can  be  stopped. 

Don't  wait  for  the  dew  to  dry  off  nor  stop  for  a  rain  while  filling  silo, 
if  you  can  keep  the  men  at  work,  for  water  does  no  harm. 

If  possible,  leave  the  top  of  the  silo  open  after  filling,  as  a  frequent 
wetting  maintains  a  damp  surface  mold,  that  excludes  the  air.  If  it  is 
impossible  to  leave  the  top  exposed,  a  frequent  wetting  and  tramping 
down  will  be  very  beneficial. 

If  your  corn  gets  frosted  or  badly  wilted,  place  a  barrel  above  the  foot 
of  elevator,  fill  with  water  and  make  a  small  hole  at  the  bottom  that  will 
allow  enough  water  to  escape  to  make  the  fodder  heavy  as  it  was  while 
green. 


THE  PHYSIOLOGY  OF  MILK  SECRETION— WITH  NOTES 

ON  THE  EFFECT  OF  FOODS,  DRUGS,  EXPOSURE, 

EXERCISE  AND  ABNORMAL  BODILY 

CONDITION. 


BY  A.  W.  BITTING,  M.  D. ,  INSPECTOR,  CITY  BOARD  OF  HEALTH,  LABORATORY 
OF    COMPARATIVE    PATHOLOGY,    INDIANA    AGRICUL- 
TURAL EXPERIMENT  STATION. 

Lafayette^  Ind» 

In  reproduction  among  the  higher  animals,  the  offspring  at  birth  are 
not  sufficiently  matured  to  be  able  to  subsist  alone;  neither  are  they  sur- 
rounded by  food  that  is  already  prepared  for  them.  It  is  therefore  necessary 
that  Nature  should  provide  for  a  part  or  whole  dependence  upon  the  mother 
for  subsistence,  during  such  time  as  is  required  for  development  to  a  statd 
capable  of  independent  existence.  As  a  means  to  this  end  we  find  a  mam- 
mary gland  in  a  very  large  group  of  animals,  the  secretion  from  which  is 
known  as  milk,  and  is  a  perfect  food.  Milk  contains  all  the  nutriment 
required  by  a  growing  body,  in  proper  proportions,  in  a  palatable  and  easily 
digestible  form.  For  these  reasons  persistent  efforts  have  been  made 
to  domesticate  animals  and  develop  this  function  to  the  highest  degree 
as  a  source  of  food  for  people.  How  successful  these  attempts  have  been 
is  exemplified  in  the  milking  capacities  of  several  animals  now  used  for 
this  purpose.  Animals  in  a  wild  state  furnish  a  quantity  of  milk  only 
sufficient  for  the  young,  and  only  for  such  time  as  is  necessary  for  their 
maintenance.  Under  domestication,  the  cow  in  particular,  has  been  de- 
veloped to  produce  a  quantity  sufficient  to  support  several  offspring,  and 
to  keep  up  the  secretion  almost  continuously. 

The  mammary  gland  being  an  accessory  organ  of  generation,  it  is 
but  natural  that  it  should  be  rudimentary  at  birth  and  without  function. 
It  remains  in  this  condition  until  the  reproductive  function  becomes  active, 
at  which  time  it  begins  to  develop  quite  rapidly,  and  continues  to  do  so 
until  the  end  of  the  first  period  of  gestation.  Like  other  organs  of  the 
body,  it  grows  with  the  general  growth,  and  from  usage.  Its  functional 
activity  does  not  ordinarily  begin  until  near  the  close  of  the  period  of 
gestation,  reaches  its  maximum  at  from  ten  to  fifteen  days  thereafter,  and 


198  THE  CREAMERY  PATRON's  HANDBOOK. 

then  gradually  declines  and  practically  ceases  in  from  six  to  ten  months. 
If  the  gland  should  be  examined  at  birth,  a  whitish  fluid  will  be  found  in 
the  ducts,  but  it  is  not  true  milk.  True  milk  may  occur  however,  at  a  very 
early  date,  and  without  the  stimulus  of  pregnancy.  A  case  as  follows  came 
under  the  notice  of  the  writer.  A  farmer  gave  a  young  calf  to  his  son  to  feed 
and  care  for.  The  little  fellow  began  going  through  the  motions  of  milking 
his  pet,  and  in  the  course  of  a  few  weeks  surprised  his  father  by  producing 
a  half  pint  of  milk.  While  this  is  an  exceptional  quantity  for  a  young  calf, 
the  observation  has  frequently  been  made  that  small  quantities  will  be 
present  in  the  udders  of  calves  that  suckle  each  other  while  being  weaned. 
Gabby  reports  the  case  of  a  heifer  that  had  never  showed  signs  of  oestrum, 
suddenly  developing  a  large  udder  and  was  milked  constantly  for  three 
years. 

The  male  is  possessed  of  a  rudimentary  mammary  gland,  but  the  writer 
is  not  aware  that  it  ever  develops  functional  activity  under  any  form  of 
stimulus  in  the  lower  animals. 

THE  CHARACTERISTICS  OF  MILK. 

The  first  secretion  of  the  mammary  gland  before  or  immediately  after 
birth,  is  an  acrid,  viscous,  yellowish  fluid,  having  slightly  alkaline  reaction 
and  a  specific  gravity  greater  than  water.  It  is  called  colostrum,  and 
immediately  precedes  the  true  milk  secretion.  Colostrum  differs  from 
milk  in  that  it  contains  a  higher  per  cent  of  total  solids,  largely  of  an  al- 
buminoid character,  also  in  the  abundance  of  mineral  salts.  The  albuminoid 
substance  is  present  in  the  form  of  small  organized  bodies,  varying  in  size' 
from  a  small  fat  globule  to  five  or  six  times  the  size  of  large  fat  globules, 
and  are  known  as  colostrum  corpuscles.  These  colostrum  corpuscles  are 
the  cells  which  have  been  lying  quiescent  in  the  alveoli  of  the  gland.  Upon 
the  sudden  development  of  functional  activity  in  the  gland,  these  are 
swept  away.  The  increased  albuminoid  content  is  so  marked  that  it  may 
be  detected  by  simply  heating,  as  well  as  by  the  more  delicate  chemical 
methods.  The  fat,  the  casein  and  milk  sugar  are  present  in  less  quantity 
than  in  normal  milk.  The  taste  is  slightly  acid,  the  odor  strongly  animal, 
and  sometimes  putrescent.  The  effect  upon  the  body  is  as  a  mild  cathartic. 
The  transition  from  colostrum  to  milk  is  gradual,  requiring  from  three  to 
six  days.  If  a  cow  be  milked  constantly,  no  colostrum,  or  only  a  slight 
quantity,  will  be  present,  showing  that  it  is  the  result  of  the  resting  of  the 
cells,  and  not  a  special  product. 

Milk  is  the  normal  secretion  of  the  mammary  gland.  It  is  a  true 
emulsion,  an  opaque,  bluish  white  or  yellowish  white  liquid,  slightly  heavier 
and  more  viscous  than  water,  is  nearly  neutral,  possessed  of  a  slight  animal 
odor  and  a  pleasant  sweetish  taste. 

The  odor  of  milk  is  due  to  the  extremely  small  particles  of  fat,  casein 
and  insoluble  ash  held  in  suspension.  Each  species  of  animal  has  its  peculiar 
odor,  and  in  addition  it  may  be  affected  to  some  degree  by  the  feed.  Th  e 
fat  gives  a  yellowish  tint  and  the  casein  and  ash  the  opalescent  appearance 


PHYSIOLOGY  OP  MILK  SECRETION,  199 

By  many,  yellowishness  is  regarded  as  an  indication  of  richness.  While 
yellowish  milk  is  usually  rich,  it  does  not  necessarily  follow  that  white  milk 
may  not  be  rich.  The  yellowish  character  is  to  a  certain  extent  also  a 
breed  characteristic.  The  bluish  color  has  the  effect  of  neutralizing  the 
yellow  and  making  the  whole  have  a  whiter  appearance  than  it  otherwise 
would. 

The  specific  gravity  of  milk  varies  from  1.029  to  1.035,  the  average 
being  1.032.  The  variation  is  with  the  per  cent,  of  total  solids  present 
and  not  with  the  per  cent,  of  fat.  A  very  high  per  cent,  of  fat  will  have 
the  effect  of  lowering  the  specific  gravity,  but  the  relation  between  the  spe- 
cific gravity  and  fat  is  not  sufficiently  close  to  warrant  using  the  former 
in  estimating  the  latter. 

The  viscosity  of  milk  is  greater  than  that  of  water,  on  account  of  the 
character  of  the  solids  it  contains,  and  especially  upon  the  state  of  aggrega- 
tion of  the  fat  globules. 

The  reaction  of  milk  is  variable.  The  milk  of  the  herbivora  is  generally 
described  as  normally  alkaline,  but  at  times  it  is  also  said  to  be  possessed 
of  an  amphigenic  reaction,  that  is  both  alkaline  and  acid.  In  1892,  Pro- 
fessor Huston  of  this  station,  made  a  series  of  experiments  to  determine 
the  reaction  of  milk,  and  obtained  an  acid  reaction  in  all  cases.  His 
method  differed  from  those  usually  described  and  is  as  follows:  To  25  c.  c. 
of  milk  5  c.  c.  of  normal  H.  CI.  solution  was  added  to  get  a  positive  acid 
reaction,  then  titrating  with  one-half  normal  potassic  hydrate  solution  until 
a  neutral  reaction  occurred.  In  freshly  drawn  milk  (28  samples)  it  re- 
quired .01648  c.  c.  of  normal  potassic  hydrate  to  neutralize  1  c.  c.  of  warm 
milk,  or  .01694  c.  c.  to  neutralize  the  same  quantity  of  cooled  milk. 
The  acidity  of  milk  after  standing,  is  from  changes  which  it  undergoes 
through  bacterial  fermentation. 

The  milk  of  all  animals  shows  essentially  the  same  constituents,  and 
analysis  shows  that  these  apparently  differ  only  in  the  relative  proportion 
of  the  several  constituents  present,  a  condition  analogous  to  the  body  fat. 

The  composition  of  milk  is  of  a  very  complex  character.  It  consists 
of  a  mixture  containing  water,  proteids,  carbohydrates,  organic  and  in- 
organic acids,  and  animal  salts.  Minute  quantities  of  ammonia,  urea, 
hypoxanthin,  chyme,  chyle,  biliverdin,  cholestrin,  mucin,  lecithin,  kreatin, 
leucin  and  ty rosin  are  sometimes  present. 

A  much  used  classification  is  as  follows:  Water,  fats,  albuminoids 
and  ash.  All  the  constituents  taken  together,  except  the  water  are  known 
as  milk  solids.  These  comprise  from  12  to  15  per  cent,  of  the  total.  Vieth 
compiled  the  results  of  120,540  analyses,  covering  a  period  of  eleven 
years  and  found  the  average  per  cent,  of  solids  in  milk  to  be  as  follows: 

Total  solids 12.9 

Solids  not  fat 8.8 

Fat 4.1 


200 


THE  CREAMERY  PATRON  S  HANDBOOK. 


The  solids  exist  in  milk  in  solution,  in  semi-solution  and  in  suspension. 
Analyses  of  cows'  milk,  as  quoted  by  Wing,^  are  given  in  table  1. 

TABLE  1. 


Substances. 

American 
(Babcock) 

English 
(Oliver) 

German 
(Fleischman) 

French 
(Cornevin) 

Water 

87.17 
3.69 
3.02 

.55 
4.88 

.71 

87.60 
3.25 
3.40 

.45 
4.55 

.75 

87.75 
3.40 
2.80 

.70 
4.60 

.75 

87.75 

Fat 

3.30 

Casein 

3.00 

Albumen           ,    

Sugar 

4.80 

Ash                         

.75 

Peter  Collier  of  the  New  York  Experiment  Station  made  analyses  of 
milk  during  one  entire  period  of  lactation,  from  several  breeds  of  cows, 
with  the  following  results: 

TABLE  2. 

ANALYSES  OF  COWS'  MILK  AS  GIVEN  BY  COLLIER.^ 


Breed. 


Water 


Fat 


Milk 
Sugar 


Ash 


VJ^ 


Holstem 

Ayrshire 

Jersey 

American  Holderness 

Guernsey 

Devon 

Average 


132 
252 
238 
124 


112 
172 


87.62 
86.95 
84.60 
87.35 
85.39 
86.26 
86.37 


12.39 
13.06 
15.40 
12.63 
14.60 
13.77 
13.64 


9.07 
9.35 
9.80 
9.08 
9.47 
9.60 
9.40 


3.46 
3.57 
5.61 
3.55 
5.12 
4.15 
4.24 


3.39 
3.43 
3.91 
3.39 
3.61 
3.76 
3.50 


4.84 
5.33 
5.15 
5.01 
5.11 
5.07 
5.05 


735 
696 
743 
698 
753 
760 
731 


540 
543 
618 
533 
570 
595 
534 


22 .  65 
18.40 
14.07 
13.40 
16.00 
12.65 
16.20 


1  Milk  and  its  Products.     H.  H.  Wing,  1897. 

2  New  York  State  Experiment  Station,  Rept.  1891. 


PHYSIOLOGY  OF  MILK  SECRETION.  201 

According  to  Koenig,  the  limits  of  variation  as  collected  from  about 
800  analyses  taken  from  all  parts  of  the  world  are  as  follows : 

Maximum.        Minimum. 

Water .' 90. 69  80 .  32 

Fat 6.47  1.67 

Casein 4 .  23  1 .  79 

Albumen 1 .  44  .25 

.     Sugar 6.03  2.11 

Ash 1.21  .35 

While  the  range  of  variation  seems  considerable,  some  of  the  constitu- 
ents, notably  that  of  fat,  may  show  even  greater  variation,  in  milk  secreted 
by  normal,  healthy  cows.  Babcock  found  the  milk  of  a  single  cow  giving 
a  small  quantity,  contained  as  high  as  10  per  cent,  of  fat.  He  further 
states  that  no  analysis  showing  more  than  9  per  cent,  of  fat  is  recorded 
from  a  cow    giving  more  than  15  pounds  of  milk  per  day. 

When  milk  is  examined  under  the  microscope,  it  appears  as  a  clear 
liquid  in  which  are  suspended  an  immense  number  of  spherical  bodies 
that  are  of  a  light  yellowish  appearance  and  are  highly  refractive.  These 
constitute  the  fatty  part  of  the  milk  and  are  known  as  milk  globules.  Their 
small  size  and  the  viscous  nature  of  the  milk  serum,  tend  to  prevent  the 
coalescence  of  the  globules.  The  size  of  these  globules  varies  in  all  milks 
varying  from  2  mmm.  up  to  30  mmm.'s  in  diameter  (1  mmm.  equals  1 — 
25,000  of  an  inch).  The  size  also  varies  with  the  milk  drawn,  whether 
it  be  first,  middle  or  last  drawn,  as  may  be  seen  by  the  following  records 
given  in  table  3.  TABLE  3. 

NUMBER  OF  GLOBULES  OF  EACH  SIZE  PER  THOUSAND  GLOBULES. 


Size  in  Mmm's 

ist  milk 

Middle  milk 

Last  milk 

Whole  milk 

Skim  milk 

4 

95 

18 

68 

70 

365 

6 

220 

90 

153 

190 

425 

8 

427 

215 

238 

319 

120 

12 

152 

443 

204 

180 

54 

16 

67 

180 

127 

121 

24 

20 

20 

54 

85 

76 

12 

24 

10 

00 

25 

19 

28 

9 

00 

00 

... 

As  the  period  of  lactation  advances  the  globules  increase  in  number 
and  the  average  size  diminishes,   so  that  after  several  months  the  total 


202  THE  CREAMERY  PATROn's  HANDBOOK. 

number  of  globules  per  cubic  centimeter  may  be  two  or  three  times  as 
great  as  at  first,  but  the  size  correspondingly  smaller  and  the  per  cent, 
of  fat  approximately  the  same. 

P.  Collier  records  ^  the  results  of  a  large  number  of  determinations 
of  the  size  of  the  globules  in  the  milk  of  different  breeds.  The  size  of  the 
globules  diminishes  as  the  period  of  lactation  advances,  that  is  the  relative 
number  of  large  globules  diminishes  and  the  smaller  globules  increase. 
He  found  2  that  the  relative  number  was  100  in  the  first  quarter,  137  in 
the  second  quarter,  149  in  the  third  quarter,  and  187  in  the  fourth  quarter 
of  the  period  of  lactation.  That  is,  a  given  quantity  of  milk  contained 
89  per  cent,  more  fat  globules  in  the  last  quarter  than  in  the  first. 

O.  Schnellenberger^  found  essentially  the  same  thing,  and  estimated 
that  a  liter  of  milk  contained  2,480  millions  of  globules  at  the  beginning 
and  4,449  millions  of  globules  at  the  end  of  the  period  of  lactation. 

F.  W.  Woll  agrees  with  the  previously  cited  writers  and  further  adds 
that  age  has  no  apparent  effect,  and  that  the  morning  milk  contains  more 
large  globules  than  the  evening  milk. 

The  milk  from  certain  breeds,  as  Jerseys  and  Guernseys,  is  charac- 
terized by  large  globules,  while  that  of  other  breeds,  as  Ayrshires  and  Hoi- 
steins,  usually  contain  small  globules.  There  is,  however,  a  wide  indi- 
vidual difference  in  all  breeds,  Jerseys  sometimes  producing  small  globules 
and  Holsteins  large  ones.  In  normal  milk  the  globules  are  uniformly  dis- 
tributed throughout  the  whole  mass,  but  to  a  greater  or  less  extent  col- 
lected in  groups.  For  a  long  time  it  was  thought  that  each  cell  was  sur- 
rounded by  its  own  membrane,  the  membrane  of  Acherson.  This  mem- 
brane was  supposed  to  be  derived  from  the  cell  of  protoplasm.  According 
to  Babcock  no  such  membrane  exists,  and  he  is  supported  in  this  view  by 
nearly  all  recent  investigators.  It  is  now  considered  that  milk  is  a  nat- 
ural emulsion,  and  that  what  appears  to  be  a  membrane  is  not  different 
from  what  is  seen  in  other  emulsions,  having  the  fat  similarly  divided. 

The  fat  of  milk  is  very  complex,  being  a  mixture  of  six  or  eight  distinct 
fats,  some  being  volatile  and  others  not.  The  following  in  Table  4  is 
the  composition  submitted  by  Wiley.^ 

TABLE  4. 
Composition  of  Butter.         .  - 
insoluble  fats. 

Olein 42 .  21     Oleic  acid 40 .  40 

Stearin  and  palmatin 50 .  00     Stearic  and  palmic  acid 47 .  50 


92.21  87.90 

1  New  York  Experiment  Station,   Report  1891. 

2  Experiment  Station  Record,  Volume  V.,  p.  95. 

3  Experiment  Station   Record,  Volume   V.   p.   95. 

4  Principles  and  practice  of  Agricultural  Analysis.     H.  W.  Wiley,  1897. 


PHYSIOLOGY  OF  MILK  SECRETION.  203 

SOLUBLE    FATS. 

Butyrin 4.67     Butyric  acid 3 .  49 

Caproin 3 .  02     Caproic  acid 2.40 

Caprylic  acid  and 

Caprylin  and  Rutin 10     Rutic  acid 80 

7.79  6.69 

The  insoluble  solids  constitute  a  little  more  than  92  per  cent,  of  the  total 
fat,  are  stable  and  suffer  little  from  the  organized  ferments.  They  are  taste- 
less and  nearly  neutral.  They  are  composed  of  glycerol  united  with  fatty 
acids.  The  peculiarity  of  these  fats  lies  in  the  proportion  of  the  different  ones 
present.  The  presence  of  a  greater  proportion  of  stearin  raises  the  melt- 
ing point,  while  a  high  proportion  of  olein  lowers  it. 

The  proportion  of  these  fats  is  fairly  constant,  but  in  the  case  of  feed- 
ing cotton  seed  meal  to  cattle,  the  melting  point  of  butter  is  raised  and 
would  seem  to  indicate  that  the  per  cent,  of  stearin  was  increased.  No 
analyses  are  available  to  determine  whether  this  is  the  case  or  not. 

The  volatile  fats  constitute  less  than  eight  per  cent,  of  the  total  fats 
in  milk,  but  they  are  of  great  importance,  as  they  impart  the  taste  and 
odor  and  give  the  peculiar  animal  characteristics. They  are  probably  more 
easily  affected  than  any  other  constituent  of  milk. 

The  casein  is  the  chief  proteid  constituent  of  milk.  It  is  insoluble  in 
water  and  exists  in  milk  in  a  semi-colloidal  condition.  It  differs  from  other 
proteids  in  that  it  is  coagulated  by  rennet  and  dilute  acid,  but  not  by  heat. 

Albumen  is  the  soluble  proteid  of  milk,  and  is  similar  to  blood  albumen. 
It  is  coagulated  by  heat  when  subjected  to  a  temperature  of  175  to  180 
degrees    Fahr. 

Lactose  or  milk  sugar  is  a  carbohydrate  peculiar  to  milk,  as  it  is  found 
nowhere  else.  It  differs  from  cane  sugar  in  that  it  is  less  soluble  in  water, 
has  less  specific  gravity,  only  a  slightly  sweetish  taste,  does  not  readily  un- 
dergo alcoholic  fermentation,  but  is  easily  broken  up  by  lactic  acid  form- 
ing bacteria. 

Babcock  and  Russell  have  demonstrated  that  milk  also  contains  an  or- 
ganized enzyme,  which  will  cause  slow  changes  upon  standing.  Their  studies 
have  not  been  continued  for  a  sufficient  length  of  time  to  give  it  a  full 
description. 

The  organic  acid  is  citric  acid,  and  probably  exists  most  often  in  com- 
bination with  calcium  and  potassium. 

The  ash  or  inorganic  constituents  of  milk  represent  less  than  one  per 
cent.  They  exist  in  compounds  of  sodium,  magnesium,  calcium,  iron  and 
phosphorus. 

These  salts  exist  in  soluble  and  insoluble  states.  The  soluble  salts 
are  sodium  chloride  and  potassium  citrate,  and  the  insoluble  phosphates 
of  magnesium,  calcium,  potassium  and  iron. 

It  is  also  of  interest  to  note  in  this  connection  that  the  inorganic  matter 
in  milk  exists  in  the  same  relative  proportions  as  in  the  new  born.      The 


204  THE  CREAMERY  PATRON's  HANDBOOK. 

salts  in  milk  do  not  exist  in  the  same  relative  proportion  as  in  the  blood 
which  also  tends  to  disprove  the  theory  so  long  maintained  that  the  separa- 
tion of  milk  is  largely  a  process  of  transudation. 

QUANTITY  AND  QUALITY  OF  MILK  SECRETED. 

Wild  animals  secrete  only  a  sufficient  quantity  of  milk  to  meet  the 
needs  of  their  young  until  they  become  sufficiently  developed  to  secure 
their  own  food.  Under  the  influence  of  domestication  the  functional  ac- 
tivity of  the  gland  has  been  greatly  developed  both  in  the  quantity  produced 
and  in  the  duration  of  the  period  of  lactation.  In  all  good  dairy  cows 
the  period  should  extend  over  several  months,  and  in  some  it  is  practically 
continuous.  The  average  yield  per  cow  is  less  than  4,000  pounds  per 
annum,  but  in  good  dairies  it  is  more  nearly  6,000  pounds,  and  in  individuals 
it  will  greatly  exceed  that  amount.  In  one  instance  it  was  over  30,000 
pounds. 

The  flow  of  milk  is  greatest  shortly  after  parturition  and  gradually 
decreases  until  the  close  of  lactation. 

As  milk  is  dependent  upon  the  metabolism  of  the  mammary  gland, 
this  is  in  turn  dependent  upon  the  quantity  of  blood  passing  through  it. 
For  large  milking  capacity  it  is  necessary  that  there  should  be  large  gland- 
ular development,  but  more  important  still,  a  large  circulation  of  blood 
in  the  part.  The  cow  must  receive  an  ample  supply  of  food  and  have  the 
capacity  to  eat,  digest,  assimilate  and  turn  into  blood  the  elements  necessary 
to  form  milk.  Some  time  after  parturition  there  is  a  tendency  toward 
a  shrinkage  of  the  vessels  of  the  udder,  and  this  becomes  more  marked 
as  the  period  of  gestation  advances.  All  the  excess  nutrition  of  the  body 
is  needed  for  the  developing  foetus,  and  hence  a  lessening  of  the  functional 
activity  of  the  gland.  That  pregnancy  is  an  influence  tending  to  diminish 
milk  secretion  is  demonstrated  by  the  fact  that  spayed  cows  will  continue 
to  produce  milk  a  long  time,  even  two  to  five  years,  during  which  time  the 
quantity  and  quality  make  a  very  gradual  decrease.  While  pregnancy 
has  its  influence  upon  the  period  of  lactation  there  are  other  factors  that 
are  of  even  greater  importance  and  cannot  be  overlooked,  the  most  important 
of  which  is  the  regularity  and  thoroughness  of  the  emptying  of  the  gland. 
If  the  milking  process  be  done  at  irregular  intervals  or  incompletely,  the 
activity  of  the  gland  soon  ceases.  Shortage  of  feed  or  water,  or  disease 
may  result  in  immediate  cessation  of  secretion.  The  ordinary  period  of 
lactation  is  from  nine  to  ten  months  throughout  the  life  of  the  animal. 
The  first  and  second  periods  are  somewhat  shorter. 

The  quantity  and  quality  of  milk  secreted  each  day  is  fairly  constant. 
Variations  do  occur  within  certain  limits  and  may  be  due  to  numerous 
causes.  In  general,  the  evening  milk  contains  about  a  half  per  cent,  more 
fat  than  morning  milk,  but  the  latter  exceeds  the  former  by  about  25  per 


i 

PHYSIOLOGY  OF  MILK  SECRETION.  205 

cent,  in  quantity.  An  attempt  has  been  made  to  explain  this  by  attributing 
it  to  the  fall  in  temperature  during  the  night,  requiring  some  of  the  fat  to 
keep  up  the  body  heat  and  to  the  lessened  activity  of  the  animal.  Fleisch- 
mann  and  Vieth  experimented  upon  a  German  herd  of  119  cows,  and  found 
that  the  fat  in  the  evening  milk  not  only  varied  within  wider  limits  than 
in  the  morning's  milk,  but  also  observed  that  from  March  until  July,  the 
period  of  greatest  activity  of  the  gland,  that  the  morning  milk  was  "richer 
in  fats  than  the  evening  milk.  The  difference  in  the  quantity  of  milk 
drawn  morning  and  evening  is  due  in  part  to  the  greater  length  of  time 
allowed  to  elapse  between  the  evening  and  morning  milking.  This  may 
possibly  also  account  for  some  of  the  differences  in  the  percentage  of  fat. 
In  general  the  milk  richest  in  fat  is  that  drawn  after  the  shortest  period, 
and  this  has  been  shown  to  be  true  in  cases  where  cows  have  been  milked 
three  or  four  times  a  day.  After  the  third  or  fourth  week  of  lactation  the 
percentage  of  fat  in  the  milk  remains  nearly  constant  until  the  seventh 
or  eighth  month,  or  until  the  quantity  of  milk  begins  to  rapidly  diminish. 

The  daily  variations  in  the  milk  are  sometimes  considerable.  Such 
variations  may  be  ascribed  to  changes  in  the  weather,  temperature,  food, 
surroundings,  indisposition,  etc. 

The  monthly  variations  in  the  quantity  and  quality  of  the  milk  are  less 
marked,  than  the  daily  variations.  Cows  coming  fresh  in  the  spring  rapidly 
better  the  quality  of  their  milk,  beginning  about  five  months  after  calving, 
but  cows  coming  in  in  the  fall  maintain  a  fairly  even  quality  throughout  their 
entire  period  of  lactation.  The  quantity  of  milk  is  augmented  when  cattle 
are  first  turned  out  to  pasture  and  during  drouth,  but  this  must  be  ascribed 
to  food  conditions,  and  not  to  seasonal  variations.  The  richest  milk  is 
produced  after  the  seventh  month. 

The  yearly  changes  in  quantity  are  slight.  The  increase  in  the  second 
and  third  producing  years  is  marked,  but  after  that  it  is  rarely  more  than 
3  per  cent.  The  changes  are  so  dependent  upon  feeding  that  no  conclusions 
can  be  drawn  upon  this  point. 

The  percentage  of  the  fat  in  milk  is  affected  by  the  age  of  the  cow.  The 
young  cow  produces  a  milk  poorer  in  fat  than  during  vigorous  middle  age. 
The  fat  may  fall  to  a  very  low  per  cent  in  old  age. 

There  is  considerable  difference  in  the  percentage  of  fat  in  the  milk 
taken  at  the  different  parts  of  the  milking.  Schmidt  made  complete  analyse 
of  first  drawn  milk  and  last  drawn  milk,  and  found  that  this  difference 
was  almost  wholly  due  to  the  fat,  there  being  eight  times  more  fat  in  the  end 
milk  than  in  the  fore  milk.  We  have  made  many  tests  of  the  fat  and  found 
the  per  cent,  to  be  about  five  times  as  great  in  the  end  as  in  the  fore  milk. 
The  explanation  offered  for  this  is  that  the  fat  at  first  lodges  or  adheres 
to  the  lactiferous  ducts,  and  that  in  reality  a  separation  of  cream  begins 
in  the  udder,  and  this  fat  would  as  far  as  circumstances  permitted,  seek 
to  float  on  the  denser  fluid  in  the  cisterns  and  teats.  The  udder  of  a  cow 
killed  immediately  after  milking  showed  on  examination,  that  the  ducts 


206  THE  CREAMERY  PATRON's  HANDBOOK. 

contained  a  residue  of  rich  milk  and  it  is  probable  that  the  whole  of  the  fat 
is  never  drawn  at  each  milking. 

There  has  been  a  large  number  of  theories  advanced  as  to  the  methods 
by  which  milk  is  elaborated,  most  of  them  based  upon  the  assumption 
that  it  is  a  comparatively  simple  chemical  and  physical  problem.  All  the 
earlier  theories  were  based  upon  such  assumption,  the  physiologist  regarding 
the  mammary  gland  as  an  organ  to  separate  certain  elements  from  the  blood 
in  definite  proportions  as  milk.  It  was  regarded  that  the  process  was  largely 
'one  of  transudation  through  a  special  membrane,  on  the  same  principle 
that  exchange  of  gases  by  osmosis,  occurs  rapidly  in  the  tissues  of  the  lungs.  It 
was  assumed  that  the  fat  of  the  food,  and  the  water  and  the  salts  taken 
into  the  alimentary  canal  were  absorbed  and  taken  into  the  blood  and  then 
eliminated  by  the  mammary  gland.  The  milk  serum  was  regarded  as 
escaped  blood  serum,  and  that  the  other  products  were  derived  from  the 
blood  or  epithelial  cells.  The  gland  was  assumed  to  be  a  semi -passive  organ, 
receiving  the  milk  already  prepared,  and  only  requiring  elimination 
in  the  proper  proportions. 

It  was  upon  the  foregoing  assumption,  that  the  great  majority  of 
experiments  have  been  made  for  the  purpose  of  augmenting  the  quantity 
or  quality  of  the  milk.  If  this  assumption  were  correct,  then  the  quantity 
or  quality  of  milk  produced  would  only  be  limited  by  the  ability  to  digest 
and  assimilate  food. 

Probably  the  most  satisfactorily  planned  and  executed  experiment 
to  settle  this  theory  was  made  by  Jordan  and  Jenter.^  The  object 
was  to  determine  whether  the  fat  in  the  milk  was  derived  from  the  fat  in 
the  food.  During  the  entire  experiment  of  fifty-nine  days,  analyses  were 
taken  of  the  feeds  and  milk  and  the  urine  and  faeces  collected  to  determine 
where  everything  had  gone.  For  two  weeks  the  cow  (a  grade  Jersey)  was 
fed  on  ten  pounds  of  timothy  hay,  six  pounds  of  corn  meal,  five  pounds 
of  ground  oats  and  one  pound  of  wheat  gluten.  Then  the  same  foods 
were  fed  with  all  or  very  nearly  all  the  fat  extracted.  For  a  short  time  after 
the  change  there  was  a  decided  variation  in  the  milk  solids,  but  this  was 
soon  overcome,  and  the  milk  regained  its  normal  composition  and  main- 
tained it  with  only  slight  variations,  that  could  not  be  assigned  to  any  cause , 
throughout  the  entire  period.  The  milk  fat  yield  for  the  seventy-five  days 
was  62.9  pounds  and  the  food  fat  contained  11.6  pounds,  of  which  only 
5.7  pounds  were  digested.  This  extra  fat  could  not  have  come  from  the 
previously  stored  body  fat,  because  in  the  beginning  of  the  experiment 
the  cow  was  thin  in  flesh  and  gained  forty-seven  pounds  of  body  weight, 
and  was  judged  to  be  a  fatter  cow  at  the  end  than  at  the  beginning.  The 
milk  fat  could  not  have  come  from  the  protein,  because  during  the  fifty- 
nine  consecutive  days,  38.8  pounds  of  milk  fat  was  secreted  and  the  urine 
nitrogen   was   equal   to   about   33   pounds   of  protein.     According  to   any 


1   Bulletin  132  New  York  State  Experiment  Station. 


PHYSIOLOGY  OF  MILK  SECRETION.  207 

accepted  method  of  interpretation,  not  over  17  pounds  of  fat  could  have 
been  produced  from  this  amount  of  neutralized  protein.  For  the  greater 
part  of  the  milk  fat,  they  could  draw  no  other  conclusions  than  that  it 
is  formed  partially  at  least,  from  the  carbohydrates.  Several  experimenters 
have  proven  that  body  fat  may  be  formed  from  carbohydrates,  and  the 
foregoing  experiment  only  strengthens  the  analogy  between  milk  and  body 
fat  in  this  mode  of  formation.  This  experiment  completely  disproves  the 
transudation  theory,  as  the  conditions  under  which  it  was  conducted 
were  wholly  under  control.  It  further  offers  an  explanation  for  the  results 
of  many  other  experiments  conducted  along  the  same  line,  but  not  so  com- 
pletely carried  out. 

The  transudation  theory  also  meets  a  serious  set  back  in  the  fact  that 
the  fats  in  the  milk  are  unlike  the  fats  in  the  food  or  body,  and  that  casein 
and  milk  sugar  are  not  found  in  the  blood  or  the  gland  itself. 

Another  theory  that  has  had  many  supporters,  is  that  milk  is  the  result 
of  the  separating  of  part  of  its  constituents,  as  the  water  serum  and  salt 
from  the  blood,  and  part  due  to  a  fatty  degeneration  of  the  cells  lining 
the  alveolar  cavities,  the  fat  globules  being  due  to  the  degenerated  cells 
and  the  casein  due  to  the  undegenerated  portion  of  the  cells.  This  theory 
is  actively  supported  by  many  of  the  best  physiologists.  Smith,  after 
examining  all  the  phases  of  milk  secretion,  sums  up  the  whole  as  follows: 
"The  process  of  milk  secretion  may  therefore  be  regarded  as  a  process  of 
metabolism  of  the  epithelial  cells,  which  undergo  decomposition,  and  dis- 
charge the  resulting  products  into  the  excretory  ducts."  He  regards  "  fat 
as  a  product  of  fatty  degeneration  of  the  protoplasmic  cell  contents,  for 
it  is  not  increased  but  actually  diminished  by  an  increase  of  fat  in  the  foods. 
On  the  other  hand  an  increase  of  proteids  in  the  diet  will  cause  an  increase 
in  milk  fat.  In  microscopic  examination  of  the  epithelial  cells  of  the  mam- 
mary gland,  oil  globules  may  be  actually  seen  to  increase  in  size  and  number, 
until  often  the  protoplasmic  content  becomes  almost  entirely  replaced 
by  oil  globules  which  entirely  agree  in  their  characteristics  with  the  oil 
globules  found  in  milk."  In  feeding  animals  on  a  highly  albuminous  diet, 
they  increase  in  weight  and  produce  more  fat  in  the  milk,  at  the  same  time 
showing  that  they  cannot  be  filling  the  pail  from  adipose  tissue.  However 
in  herbivora  not  enough  albuminoids  are  being  taken  up  to  account  for 
this  fact,  so  that  some  must  be  derived  from  the  blood. 

P.  Collier  made  an  investigation^  to  determine  the  number  of  fat 
globules  found  in  milk  in  a  given  time.  He  made  his  observations  on  a  large 
number  of  cows  and  found  on  an  average  each  secreted  seven-tenths  of 
a  pound  or  nearly  19.6  cubic  inches  of  milk  per  hour,  and  that  there  were 
152  fat  globules  in  each  .0001  cubic  inch  of  milk.  He  concluded  that  this 
was   equivalent   to    secreting    136,000,000    fat   globules   per   second.      He 


1  New  York  State  Experiment  Station,  Rept.  1891. 


208  THE  CREAMERY  PATRON's  HANDBOOK. 

duplicated  his  work  on  twenty-three  other  cows,  and  found  they  secreted 
on  an  average  of  138,200,000  fat  globules  per  second.  Collier  also  recog- 
nized the  fact  that  milk  contains  ingredients  that  must  be  the  result  of 
some  special  activity,  as  the  casein  and  milk  sugar  are  not  present  in  the 
blood,  and  the  fat  only  in  traces,  thus  precluding  the  possibility  of  being 
derived  by  transudation.  A  good  cow  may  produce  two  and  a  half  kilograms 
of  albuminoids,  fat  and  sugar,  (five  pounds) .  The  weight  of  the  total  solids 
of  a  gland  producing  that  amount  of  milk  solids  is  only  about  1.16  kilograms 
(two  and  one-fourth  pounds)  which  would  necessitate  a  complete  renewal 
of  tissue  2.09  times  a  day.  He  might  have  added  that  the  epithelial  cells 
constitute  only  a  small  part  of  the  gland  structure,  and  it  would  therefore 
require  even  more  rapid  renewal.  This  would  require  an  almost  incredible 
cell  growth,  so  that  we  are  forced  to  assume  that  although  the  growth  and 
disappearance  of  certain  cells  is  of  the  greatest  importance,  the  organic 
substances  in  milk  are  modified  from  substances  in  the  blood  and  lymph 
into  the  forms  we  find  them  in  milk,  by  the  functional  activity  of  the  cells. 
The  estimates  upon  the  rate  of  cell  multiplication  as  made  by  Dr.  Collier 
are  only  approximate,  but  are  certainly  near  enough  to  the  truth  to  warrant 
drawing  the  conclusion  that  fat  is  not  the  result  of  fatty  degeneration  of 
the  cells.  In  fact  such  a  process  is  incompatible  with  our  knowledge  of 
the  physiology  of  cell  reproduction  or  disintegration. 

Soxhlet  has  recently  advanced  the  theory^  that  milk  is  the  result  of 
the  disorganization  of  tissues,  either  as  according  to  Voit,  of  the  milk  glands 
themselves  or,  according  to  Rauber,  of  the  white  blood  corpuscle.  Thus 
according  to  Soxhlet  the  constituents  of  food  cannot  be  directly  converted 
into  components  of  milk,  but  must  first  be  used  for  the  construction  of 
some  tissue  and  afterwards  be  decomposed  and  then  utilized  in  the  produc- 
tion of  milk  fat.  A  normal  butter  fat  could  then  be  produced  by  food  de- 
void of  fat,  and  feeding  any  kind  of  food  devoid  of  fat  although  rich  in  fat  form- 
ing constituents,  would  not  have  the  effect  of  changing  the  character  of  the 
milk  fat  present  in  mrlk.  Abundant  feeding  with  nutritive  but  non-fatty 
foods,  could  only  increase  the  percentage  of  decomposing  milk  tissue. 
Carbohydrates  could  contribute  to  the  body  fat,  but  not  to  the  milk  fat, 
because  they  contribute  nothing  to  the  milk  producing  tissues,  but  on  the 
contrary,  when  fed  in  conjunction  with  food  poor  in  protein,  they  diminish 
the  milk  fat  because  the  total  diminishes  the  amount  of  nitrogenous  food, 
that  is,  substances  which  produce  tissue.  It  is  only  fat  in  food  which  renders 
the  exclusive  increase  of  milk  fat  possible,  by  causing  a  migration  of  body 
fat  to  the  milk. 

A  close  examination  of  the  theory,  and  the  explanation  given  by 
Soxhlet,  shows  that  it  explains  many  phenomena  that  could  not  be  explained 
by  the  transudation  or  cell  disintegration  theories.     It  must  be  admitted 


1  Journal  Royal  Agricultural  Society,  3d  Ser.,  Vol.  Ill,  pp.  655-662. 


PHYSIOLOGY  OF  MILK  SECRETION.  209 

however,  that  it  ignores  any  special  constructive  power  in  the  gland  itself, 
and  treats  milk  as  an  excretory  product. 

The  latest  theory  is  to  regard  milk  as  a  product  of  metabolism  of  the 
cells  of  the  mammary  gland.  It  is  in  all  essential  characters  a  secretory 
product,  and  not  an  excretory  product.  In  viewing  the  physiology  of  the 
formation  of  milk  in  such  a  light,  it  is  only  regarding  it  in  the  same  way 
as  saliva,  gastric  and  pancreatic  juices.  It  may  be  argued  that  these  glands 
secrete  a  special  product  to  be  used  in  the  animal  economy,  while  milk  is 
not  so  used.  All  excretory  glands,  as  the  kidneys,  liver  and  sweat  glands, 
find  their  material  already  prepared  in  the  blood,  the  result  of  activity  in 
other  parts  of  the  body,  and  they  serve  as  a  means  of  eliminating  it.  Secre- 
tory glands,  as  the  pancreas,  salivary  glands,  etc.,  do  not  find  their  active 
principles  in  the  blood,  but  construct  them  within  their  own  especial  cells. 
The  mammary  gland  does  not  find  fat,  casein  and  lactose  in  the  blood, 
but  constructs  them  within  its  own  tissues.  The  recognition  of  the  mammary 
gland  as  an  organ  having  a  special  function  will  explain  fully  all  the  dif- 
ficulties met  in  trying  to  reconcile  all  other  theories  with  the  facts  as  they 
are  observed. 

The  theory  of  special  cell  metabolism  is  supported  by  the  behavior 
of  the  gland,  viewed  from  an  anatomical  standpoint.  The  cells  differ 
when  at  rest  and  when  active.  When  at  rest  the  cells  lining  the  alveoli 
lie  flat  and  close  to  the  wall.  Their  nuclei  are  small  and  spindleform.  Dur- 
ing a  period  of  activity  they  are  much  enlarged,  filling  nearly  the  .entire 
cavity,  and  the  nuclei  are  prominent.  The  cells  may  be  seen  in  all  stages 
of  reproduction,  and  in  these  particulars  the  gland  shows  the  same  char- 
acters as  seen  in  the  secreting  glands  already  mentioned. 

This  theory  is  further  sustained  by  the  antecedents  of  the  milk.  When 
fat  is  taken  into  the  intestine  and  assimilated,  it  no  longer  has  an  existence 
as  fat,  but  is  broken  up  into  various  combinations.  Fat  as  deposited  in 
the  body  is  not  the  same  as  the  fat  in  the  food.  The  proportions  of  olein 
and  stearin  have  been  changed  to  meet  the  peculiarity  of  the  animal.  Where 
the  analytic  and  synthetic  process  take  place  is  not  known.  It  is  now 
recognized  that  it  is  not  necessary  that  the  fat  in  the  body  be  derived  from 
the  fat  of  the  food,  but  that  the  carbohydrates  supply  the  necessary  ma- 
terials. With  these  proofs  of  synthetic  process  going  on,  to  produce  body 
fat,  it  is  not  unreasonable  to  suppose  that  a  similar  process  may  take  place 
in  the  formation  of  milk. 

The  milk  sugar  or  lactose  is  a  product  of  metabolic  activity  of  the  proto- 
plasm of  the  secreting  cells  of  the  mammary  gland.  This  particular  form 
of  sugar  occurs  nowhere  else  in  the  body.  It  is  a  typical  carbohydrate, 
and  is  found  in  the  milk  of  animals  fed  exclusively  upon  meat,  thus  show- 
ing that  the  carbohydrates  of  the  food  are  wholly  tmnecessary.  Of  all 
the  constituents  the  milk  sugar  is  least  affected  by  external  conditions. 

The  casein  of  milk  is  thought  to  be  formed  the  same  as  the  fat,  although 
authorities  differ  on  this  point.     The  evidence  seems  to  be  in  favor  of  this 


210  THE  CREAMERY  PATRON's  HANDBOOK. 

theory,  for  at  the  beginning  and  at  the  end  of  lactation  the  albumin  which 
is  normally  less  than  one-seventh  of  the  casein,  is  actually  in  excess  of  it, 
and  albumin  is  a  normal  constituent  of  both  blood  and  milk.  Smith  says 
casein  is  developed  at  the  expense  of  the  albuminous  cell  contents,  since  it 
is  absent  from  the  blood.  The  alkali  albuminate  is  derived  from  the  break- 
ing down  of  the  protoplasm  and  nuclein,  which  is  always  found  as  a  part 
of  the  casein  and  is  derived  from  the  nucleus  which  disappears  in  the  process 
of  secretion.  The  proportion  of  casein  in  the  milk  is  increased  by  greater 
perfection  in  the  activity  of  the  cells.  In  the  formation  of  colostrum, 
the  albuminoid  matter  is  greatly  in  excess  of  that  after  secretion  is  well 
established,  and  with  the  decrease  of  albumin,  there  is  a  proportionate 
increase  in  casein.  A  ferment  has  been  extracted  from  the  mammary  gland 
which  will  convert  albumin  into  casein. 

The  water,  no  doubt,  passes  directly  from  the  capillaries  into  the  milk 
follicles,  and  carrying  with  it  the  mineral  constituents  in  solution. 

The  functions  of  the  mammary  gland  are  performed  involuntarily. 
There  seems  to  be  some  connection  between  the  mammary  gland  and  the 
central  nervous  system,  but  how  much  control  can  be  exercised  by  will, 
has  not  been  determined.  Locally  the  stimulus  seems  to  be  the  empty 
milk  duct,  for  when  the  ducts  become  full,  the  secretion  is  partially 
checked,  but  is  considerably  stimulated  during  the  process  of  emptying. 

INFLUENCES  AFFECTING  MILK  PRODUCTION. 

Breed. — Heredity  has  a  most  marked  effect  upon  milk  production. 
The  different  breeds  are  the  result  of  the  selection  of  animals  of  certain 
types,  and  some  have  been  selected  to  produce  very  rich  milk,  others  large 
quantities  of  milk  and  in  others  no  attention  has  been  paid  to  this  quality. 
The  difference  in  the  quality  of  milk  due  to  breed,  includes  not  only  the 
amount  of  fat,  the  color  and  melting  point  of  the  fat,  but  also  the  size  of 
the  milk  globules.  In  some  breeds  the  globules  are  large,  in  some  they  are 
small,  and  in  some  they  may  be  mixed,  large  and  small.  While  the  breed 
has  a  most  marked  influence,  there  is  a,lso  considerable  variation  of  the  in- 
dividuals in   each  breed. 

No  figures  are  available,  that  give  a  good  index  to  the  amount  of  milk 
and  the  period  of  lactation  in  the  different  breeds  of  cattle  in  this  country. 
The  only  animals  of  which  we  have  record  are  individuals  mainly  owned  by 
Experiment  Stations,  or  in  breeding  establishments,  which  are  of  more  than 
average  in  quality. 

Heredity. — As  a  breed  represents  only  the  characters  of  individuals 
fixed  by  selection  for  successive  generations,  it  is  but  natural  that  we  should 
find  like  influences  in  families,  but  in  a  less  marked  degree.  Heredity  has 
its  effect  in  stamping  individuality,  both  in  the  quantity  and  quality,  and  no 
stronger  proof  is  needed  than  the  records  of  the  noted  families  of  the  breeds. 

Age. — Age  will  influence  the  quantity  of  milk.  From  two  until  five 
years  there  is  a  gradual  increase  in  the  quantity,  after  which  time  it  remains 


FOOD  EFFECT  ON  MILK  SECRETION.  211 

about  the  same  during  the  periods  of  activity,  until  the  age  of  eleven  or 
twelve  years,  and  then  it  decreases. 

Pregnancy. — This  state  always  has  the  effect  of  decreasing  the  flow, 
first  due  to  a  tendency  for  the  body  to  take  on  flesh  for  a  time  after  con- 
ception, and  in  a  later  period  the  nutrition  is  utilized  for  the  foetus.  It  is 
in  respect  to  the  period  of  lactation  that  individuals  show  the  widest  varia- 
tion. With  many,  the  effect  of  again  becoming  pregnant  is  so  slight  as 
to  be  scarcely  noticeable,  and  with  others  it  is  so  great  as  to  interfere  with 
the  usefulness  of  the  animal. 

THE  INFLUENCE  OF  FOOD  UPON  MILK  SECRETION. 
During  the  period  when  physiologists  attempted  to  explain  practically 
all  changes  upon  chemical  and  physical  bases,  the  teaching  was  that  milk 
resulted  from  a  separation  of  its  constituent  elements  from  the  blood,  the 
separation  taking  place  in  the  udder.  Upon  this  teaching  the  belief  became 
fixed  that  the  quantity  and  quality  of  the  milk  secretion  was  in  a  measure 
dependent  upon  the  amount  and  kind  of  food  the  animals  received.  The 
influence  of  this  teaching  is  still  potent;  many  elaborately  planned  experi- 
ments have  been  made  by  individuals  and  Government  Experiment  Sta- 
tions to  determine  the  truth  or  falsity  of  this  view.  The  results  have  been 
very  confusing,  unless  all  the  data  be  known.  It  must  be  admitted  that  a 
large  per  cent,  of  practical  dairymen  believe  they  can  take  poor  or  average 
cows,  and  by  good  feed  and  management  greatly  increase  the  quantity  and 
better  the  quality  of  the  milk  produced.  The  results  at  Experiment  Sta- 
tions have  not  been  wholly  in  accord  with  this  view.  No  doubt  but  that  the 
dairyman  taking  a  cow  in  poor  condition,  scarcely  receiving  sufficient  food 
to  maintain  the  body  nutrition,  and  giving  her  good  care  and  abundant 
feed,  will  be  able  to  increase  both  the  yield  and  quality.  The  Experiment 
Station  or  person  who  takes  an  animal  in  a  good  state  of  nutrition,  and 
feeds  highly,  may  still  further  increase  the  flow  or  maintain  it,  and  may 
improve  the  quality  for  a  short  time  but  not  permanently.  The  error  too 
often  committed  by  the  dairyman  in  drawing  a  proper  conclusion,  is,  first, 
testing  the  milk  for  quantity  and  quality  which  is  below  the  normal  for  the 
animal  because  of  her  impoverished  condition,  and  second,  in  drawing  the 
conclusions  from  the  temporary  change  occurring  soon  after  the  change  in 
food.  The  experiment  stations,  as  a  rule,  use  only  well  nourished  cattle, 
and  consequently  do  not  find  such  marked  changes,  and  furthermore  they 
keep  the  records  for  a  longer  period  of  time,  so  that  the  conclusions  are  not 
biased  by  the  incomplete  data  obtained  from  the  temporary  changes. 
Among  those  who  believe  that  the  quality  of  milk  is  practically  a  fixed 
character  in  any  given  individual  and  not  subject  to  more  than  temporary 
variation  by  the  feeding,  are  G.  H.  Whitcher  and  S.  M.  Babcock.*  The  latter 
sums  up  the  matter  as  follows: — "My  opinion  is,  that  the  quality  of  milk  so  far 
as  it  is  measured  by  the  per  cent,  of  fat,  depends  almost  entirely  upon 

1    Rural  New  Yorker,  July  15,  1891. 


212  THE  CREAMERY  PATRON's  HANDBOOK. 

individual  peculiarities  of  the  animal  and  so  long  as  sufficient'  food  is  sup- 
plied and  consumed,  very  little  depends  upon  the  kind  of  food.  External 
conditions,  which  often  are  not  apparent,  seem  to  have  a  greater  influence 
upon  the  richness  of  milk  than  the  kind  of  feed.  This  is  shown  by  the 
fact  that  the  daily  variations  in  the  per  cent,  of  fat  in  the  milk  from  the 
same  cow,  when  no  change  has  been  made  in  the  ration  are  often  greater 
than  occur  when  a  radical  change  in  the  food  is  made."  Furthermore-,  the 
same  ration  will  affect  different  animals  differently.  According  to  this  theory, 
the  man  who  endeavors  to  keep  up  the  standard  of  his  milk  by  careful  feeding 
cannot  attain  that  end,  and  has  no  advantage  over  his  neighbor  who  uses 
the  cheapest  ration  possible. 

According  to  other  writers,  as  Youatt^  and  Wing^  the  food  has  consid- 
erable influence  upon  the  quality,  but  not  to  the  same  extent  as  the  quantity. 
In  fact,  with  cows  kept  under  favorable  conditions,  with  an  abundant 
supply  of  food,  it  is  hardly  possible  to  increase  the  proportion  of  fat  to  other 
solids  by  a  change  in  the  food.  While  the  total  solids  cannot  be  easily 
affected,  the  character  of  the  constituents  may  be  influenced  and  this  is 
notably  so  of  the  fat.  For  example  linseed  meal,  gluten  meal  and  certain 
other  foods  make  a  soft  oily  fat,  while  cottonseed  meal,  the  seeds  of  the 
various  legumes,  and  wheat  bran  make  a  hard  fat.  The  constituents,, 
other  than  fat,  are  not  so  easily  affected,  when  cows  are  fed  on  watery 
herbage,  brewers'  grains  or  other  food  containing  a  high  percentage  of  water, 
the  milk  becomes  poorer  in  solids.  The  explanation  offered  for  this  last 
condition  is  based  on  the  assumption  of  a  more  watery  character  of  the  blood, 
due  to  excess  of  water  in  the  food.  A  poor,  watery  diet  impoverishes  the 
blood,  and  leads  to  the  production  of  watery  milk. 

The  assumption  of  a  watery  diet  producing  a  watery  milk  is  not  fully 
in  accord  with  close  observation,  as  it  has  been  found  that  the  fat  content 
is  not  diminished  by  turning  cattle  from  dry  feed  to  pasture.  It  is  in  line, 
however,  with  the  statements  so  frequently  accredited  to  health  boards, 
that  cattle  fed  on  brewers'  grains  and  starch  refuse,  have  a  lower  fat  con- 
tent in  the  milk  than  those  using  dry  feeds.  My  own  analyses  do  not 
show  sufficient  difference  to  be  able  to  decide  from  the  milk  test  alone 
which  dairy  uses  sloppy  feed  and  which  uses  dry  feed  and  pasture.  The 
average  of  a  large  number  of  analyses  from  dairies  using  slop  feed  shows 
about  one-half  per  cent,  less  fat  than  dairies  using  dry  feed  and  pas- 
ture.    No  factor  other  than  food  seems  to  account  for  the  difference. 

As  this  phase  of  the  subject  has  received  so  much  attention  from  station 
workers,  the  following  summaries  of  experiments  may  be  of  special  inter- 

^^*-  COMPARISONS  OF  GRAINS  AND  BY-PRODUCTS. 

Corn  Meal  and  Shorts.  An  experiment  was  conducted  by  the  New 
Hampshire  Experiment    Station,^  to   compare  corn  meal  and  shorts.     The 

1   Complete  Grazier,  1893.     2   Milk  and  its  products,  1897. 

3   Bulletin  No,  8,  New  Hampshire  Experiment  Station.    G.  H.  Whitcher. 


FOOD  EFFECT  ON  MILK  SECRETION.  213 

nutritive  ratioswere  1  to  6.8  and  1  to  6.1  respectively.  A  difference  of  .34 
of  a  pound  of  milk  per  day  was  realized  in  favor  of  the  corn  meal. 

Corn  Meal  and  Cottonseed  Meal.  The  same  station^  found 
that  a  ration  with  corn  meal,  having  a  nutritive  ratio  of  1  to  5.5  and  one 
with  cottonseed  meal,  1  to  4.5  gave  a  gain  of  .44  of  a  pound  of  milk  more 
per  day  per  cow  in  favor  of  the  cottonseed  meal.  Of  the  five  cows  one  gained 
on  the  wide  ratio,  two  remained  the  same  and  two  gained  on  the  narrow 
ratio. 

Corn  Meal  and  Gluten  Meal.  Corn  meal  was  used  in  a  ration 
having  a  nutritive  ratio  of  1  to  9.2,  and  the  gluten  meal  at  1  to  2.4.  This 
resulted  in  a  decrease  in  the  flow  of  milk  each  time  the  change  was  made 
from  the  narrow  to  the  wide  ration.  Gluten  meal  also  made  a  softer  butter 
than  the  com  meal.^ 

Bran  and  Oats.  Have  about  equal  values.^  At  the  Wisconsin 
Experiment  Station,  two  feeding  experiments  were  carried  on  for  the  pur- 
pose of  ascertaining  the  value  of  ground  oats  and  bran  for  milk  production. 
The  cows  were  fed  the  same  quantities  by  weight  of  bran  and  oats,  eight 
pounds  daily  per  head  in  the  first  experiment,  and  ten  pounds  daily  in 
the  second,  with  an  addition  of  com  meal,  hay,  corn  silage,  and  com  fodder. 
It  was  found  that  the  cows  invariably  did  better  on  the  oats.  The  fat 
content  on  the  average  remained  the  same. 

Barley  and  Oats,  and  a  mixture  of  palm  nut  meal,  rape  seed  cake 
and  sunflower  seed  cake,  were  compared  in  co-operative  experiments  in 
Denmark.  There  was  no  change  in  the  chemical  composition  of  the  milk 
from  the  different  rations,  although  the  quantity  of  the  milk  increased 
with  the  heavier  oil  cake  feeding. 

Gluten  Meal  and  Cottonseed  Meal.  Gluten  meal  was  found 
equal  to  cottonseed  meal  when  fed  in  such  quantities  as  to  make  the  digestible 
matter  equal.^  At  the  Massachusetts  Station  these  feeds  gave  practically 
the  same  results. 

Gluten  Meal  and  other  Meals.  Seventy  cows  were  used  in  a 
test  to  determine  the  comparative  value  of  gluten  meal  and  corn  meal 
and  bran.^  High  grade  gluten  meal  was  found  to  have  a  higher  feeding 
value  than  equal  weights  of  com  meal  and  bran.  The  milk  was  slightly 
richer,  but  not  sufficiently  so  to  be  of  practical  importance.  The  fat  was 
disproportionately  increased  to  other  solids. 

Gluten   Meal  and   Linseed   Meal,     Gluten  meal   and  linseed  meal 


1  Bulletin  8,  New  Hampshire  Experiment  Station.     G.  H.  Whitcher. 

2  Bulletin  No.  13,  New  Hampshire  Experiment  Station.     A.  H.  Wood 

and  C.  L.  Parsons. 

3  Report  of  the  Maine  Experiment  Station,  1896.     J.  M.  Bartlett. 

4  Report  of  the  Maine  Experiment  Station,  1896.     J.  M.  Bartlett. 

5  Bulletin  48,  Vermont  Experiment  Station.     J.  L.  Hills. 


214  THE  CREAMERY  PATRON's  HANDBOOK. 

were  compared  in  feeding  tests,  and  showed  no  marked  difference  in  the 
quaHty  of  the  milk.^ 

Gluten  and  Wheat  Middlings.  The  nutritive  ratio  of  the  gluten 
feed  was  1  to  7.7  and  the  middHngs  1  to  8.4.  The  milk  yield  was  in  favor 
of  the  gluten  feed.  Only  one  cow  was  used  in  the  experiment,  and  thus 
it  becomes  of  very  little  value.^ 

Gluten  and  Shorts.  The  ratio  of  the  gluten  feed  was  1  to  7.2,  and 
of  the  shorts  feed,  1  to  7.6,  with  slight  advantage  in  favor  of  the  gluten. 
Here  again,  only  one  cow  was  used.  This  was  in  connection  with  the 
previous  experiment. 

Cottonseed  Meal.  Butter  is  not  appreciably  affected  by  cottonseed 
meal,  unless  that  feed  be  made  one-half  or  more  of  the  grain  ration.^  Cotton- 
seed meal  also  made  a  butter  which  was  very  hard  and  difficult  to  churn.'* 

Cottonseed  and  Bran.  Cottonseed  had  the  effect  of  increasing 
the  quantity  of  milk,  but  not  the  quality,  when  displacing  bran  in  a  diet. 
With  cottonseed  diet,  the  melting  point  of  the  butter  was  99  degrees,  and 
with  the  bran  93  degrees.  This  experiment  was  conducted  upon  12  cows 
for  10  weeks. ^ 

Cottonseed  and  Grains.  Cottonseed  had  the  effect  of  increasing 
the  melting  point  from  95.33  degrees  on  a  straight  grain  and  hay  diet,  to 
105.44  degrees  on  a  diet  of  cottonseed  meal  and  beets,  and  decreasing  the 
volatile  acids  from  14.41  parts  to  10.15  parts  in  the  fats.  The  quality  of 
the  milk  was  improved  so  that  21  pounds  of  milk  produced  a  pound  of 
butter  against  22  and  23  pounds  without  the  cottonseed  meal.  The  color 
was  also  made  whiter.® 

Cottonseed.  Steamed  cottonseed  gave  better  results  than  raw,  and 
the  cost  was  one-half  less  than  cottonseed  meal.  Butter  from  the  steamed 
seed  feeding  was  better  than  that  from  the  raw  seed  feeding.'*' 

Sugar  Meal,  Corn  and  Cob  Meal. — Sugar  meal  produced  8  per  cent 
greater  yield  of  milk  than  corn  and  cob  meal.  Sugar  meal  produced  27  per 
cent,  greater  yield  of  butter  fat.  It  also  produced  14  per  cent,  greater 
yield  of  milk  solids  and  9  per  cent,  more  solids  not  fat.  Sugar  meal  produced 
.58  pounds  of  fat,  an  equivalent  of  17  per  cent,  more  than  corn  meal. 
Sugar  meal  also  produced  .  73  pound  or  6  per  cent,  increase  in  total  solids 


1  Report  of  the  Mass.   Experiment  Station,  1891. 

2  Bulletin  8,  New  Hampshire  Experiment  Station.     G.  H.  Whitcher. 

3  Bulletin  32,  Iowa  Experiment    Station.     C.  F,  Curtiss. 

4  Bulletin  13,  New  Hampshire  Experiment  Station. 

5  Bulletin  17,  Penn.  Agr.   Experiment  Station.     Thomas  F.   Hunt, 

6  Bulletin  18,  Texas  Experiment  Station.     George  W.  Curtis. 

Bulletin  29  corroborates  the  thermal  test. 

7  Bulletin  13,  Mississippi  Experiment  Station.      E.  R.  Lloyd. 


FOOD  EFFECT  ON  MILK  SECRETION.    ^  215 

per  hundred  pounds  over  corn  meal.  Eight  cows  were  used  in  a  60  day 
experiment  to  determine  these  points.^ 

Oils. — Cottonseed  oil,  corn  oil,  palm  oil,  cocoanut  oil,  oleo  oil,  stearin 
oil.  These  were  fed  to  three  cows  for  the  period  of  fifteen  days — a  period 
too  short  from  which  to  be  able  to  draw  positive  conclusions.  The  au- 
thor's deductions  were: 

1st. — That  the  first  effect  of  an  increase  m  fat  in  a  cow's  ration  is  to 
increase  the  per  cent,  of  fat  in  the  milk. 

2nd. — That  with  the  continuance  of  the  ration  the  tendency  is  for  the 
milk  to  return  to  its  normal  condition. 

3rd. — That  the  increase  in  fat  is  not  due  to  the  oils  but  to  the  unnatural 
character    of    the    ration. 

4th — That  the  results  in  this  experiment  tend  to  confirm  the  conclu- 
sion expressed  in  previous  bulletins  from  this  station,  that  the  composition 
of  cow's  milk  is  determined  by  the  individuality  of  the  cow,  and  that  al- 
though an  unusual  food  may  divert  for  a  time  the  composition  of  the  milk 
its  effect  is  not  continuous. 

Cottonseed  Oil  produced  the  hardest  butter,  and  com  oil  the 
softest  .2 

Tallow.  Tallow  was  fed  to  ten  different  cows  for  a  period  of  ten  weeks: 
during  six  weeks  each  cow  ate  on  an  average  of  two  pounds  of  tallow  per 
day.     No  increase  in  milk  fat  followed.^ 

Milk.  Feeding  whole  milk  to  two  cows  on  pasture  had  the  effect  of 
keeping  up  the  flow  and  the  per  cent,  of  fat.  Skim  milk  did  not  do  as 
well  as  whole  milk,  but  showed  some  increase  over  no  milk.* 

Corn  Fodder  and  Bean  Vines.  G.  H.  Whitcher  found  that  by  the 
feeding  of  a  herd,  six  pounds  of  com  fodder  to  each  daily,  that  he  received 
217.54  pounds  of  milk,  or  an  increase  of  5.54  pounds  daily  over  the  same 
period  during  which  five  pounds  of  bean  vines  were  being  fed.  He  also 
substituted  six  pounds  of  millet  for  six  pounds  of  com  fodder,  and  found 
an  increase  of  .35  of  a  pound,  an  amount  so  small  that  it  does  not  mean  any- 
thing one  way  or  the  other. 

Corn  Fodder  and  Corn  Silage  have  the  same  value.^  At  the  Missouri 
Station  the  fodder  fed  cattle  gave  milk  richer  in  fats  and  in  solids.^ 

Corn  Stover  and  Hay  are  of  equal  value."^     Corn  fodder  has  essentially 


1  Bulletin    14,    Iowa  Experiment  Station. 

2  Bulletin   18,   New  Hampshire  Experiment  Station,  A.   H.  Wood. 

3  Bulletin  92,  Cornell  University  Experiment  Station,  H.  H,  Wing. 

4  Bulletin    17,   Iowa  Experiment  Station,  James  Wilson  and  G.    E. 

Patrick. 

5  Bulletin  105,   New  York  Agr.   Experiment  Station,  Van  Slyke. 

6  Bulletin  8,  Missouri  Agr.  Experiment  Station.     J.  W.  Sanborn. 

7  Report  Vermont  Agricultural  Experiment  Station,  1889,  J.  L,  Hills. 


216  THE  CREAMERY  PATRON's  HANDBOOK.. 

the  same  value  as  English  hay.^  Corn  fodder  produced  slightly  less  milk, 
and  of  a  slightly  poorer  quality  than  hay.^ 

Silage  from  Frosted  Corn  gave  slightly  poorer  results  than  from 
unfrosted  corn.^ 

Silage  and  Hay.  The  Maine  Experiment  Station  Reports  upon  an 
experiment  to  determine  the  comparative  value  of  good  hay  and  corn 
silage.  The  estimates  were  made  upon  the  basis  of  the  digestible  matter 
of  each.  For  two  months  corn  silage  partly  took  the  place  of  good  hay, 
but  it  had  the  effect  of  only  slightly  changing  the  cjuality.  The  percent- 
age of  fat  remained  the  same,  but  there  was  a  small  increase  in  quality. 
Whitcher  made  a  similar  experiment,  using  timothy  grass,  but  in  this  case 
the  silage  showed  decided  advantages. 

Corn  and  Clover  Silage.  The  Vermont  Experiment  Station  com- 
pared com  silage  with  clover  silage,  with  the  result  that  all  ten  of  the  cows 
gave  a  better  quality  of  milk  on  corn  than  on  clover  silage.  The  butter 
fat  was  35  per  cent,  higher,  or  8  per  cent,  better  in  the  milk  during  the  corn 
silage  feeding  period. 

Silage.  Change  from  dry  feed  to  silage  resulted  in  slight  increase  in 
both  quantity  and  quality.^  Silage  produced  less  milk  than  hay,  the  quality 
being  the  same.^  Silage  feeding  favored  milk  and  butter  production,  while 
timothy  hay  favored  fat  production.^  Silage  produces  a  softer  butter  than 
hay.^  At  the  Maine  Station  silage  was  slightly  better  than  hay  for  milk 
production.^ 

Soy  Beans  were  better  than  the  vetch  or  oats  in  five  out  of  six  cases.^ 

Hungarian  hay  gave  poorer  returns  than  silage. ^^ 

Prairie  hay  is  equal  to  timothy  hay.^^ 

Bermuda  hay  and  timothy  hay  are  equal. ^^  The  cows  were  given 
a  preliminary  ration  of  1 :6  and  changes  made  in  the  hay. 

Clover  hay  caused  an  increase  or  prevented  the  natural  decrease  at 


1  Report  Massachusetts  Agr.  Experiment  Station,  1888. 

2  Report  Vermont  Agr.  Experiment  Station,  1890,  J.  L.  Hills. 

3  Report  Vermont  Agr.  Experiment  Station,  1889,  J.  L.  Hills, 

4  Bulletin   No.   9,   New  Hampshire  Agr.   Experiment  Station,   G.    H, 

Whitcher. 

5  Report  Vermont  Experiment  Station,  1890.     J.  L.  Hills. 

'  6  Bulletin  4,  Minnesota  Agr.  Experiment  Station.       Edward  D.     Porter. 

7  Bulletin  13,  New  Hampshire  Experiment  Station,  A.  H.  Wood  and 

C.   L.   Parsons. 

8  Report  of  Maine  Agr.  Experiment  Station,  1889. 

9  Report  of  Maine  Agr.    Exp.   Station,    1890. 

10  Report  Vermont  Exp.  Station,  1889,  J.  L.  Hills. 

11  Bulletin  30,  Minnesota  Agr.  Exp.  Station,  T.  L.  Haecker. 

12  Bulletin  21,  Mississippi  Agr.  Exp.  Station,  E.  R.  Lloyd. 


FOOD  EFFECT  ON  MILK  SECRETION.  217 

each  period  at  which  it  was  used.  A  shrinkage  occurred  at  each  time  the 
change  occurred  away  from  the  clover. 

Vetch  hay  caused  a  sHght  gain. 

Mixed  hay  gave  an  increase  over  mixed  and  oat  hay. 

Oat  hay  had  less  value  than  other  fodder.  The  effect  was  upon  quan- 
tity and  not  quality.^ 

Peas  and  Oats  hay  were  not  relished,  but  when  eaten  gave  high  value. ^ 

Apple  pomace  has  about  the  same  value  as  silage.^ 

Beets  were  found  to  increase  the  flow  of  milk,  but  not  enough  to  pay 
for  the  extra  cost  of  the  ration.^ 

Sugar  beets  as  well  as  carrots  almost  without  exception  temporarily 
raise  the  quality  of  milk.^  They  give  butter  of  good  color  which  keeps 
well,  but  like  that  from  potat(jes,  is  not  of  high  grade.^ 

Sugar  beet  pulp,  pound  for  pound,  on  the  basis  of  dry  matter,  was 
found  to  be  equal  to  corn  silage.  The  milk  produced  from  feeding  the 
beet  pulp,  as  it  comes  from  the  sugar  beet  factory,  is  worth  aVjout  one-half 
that  of  com  silage.  In  this  experiment  five  cows  were  used  for  a  period  of 
eleven  weeks,  the  time  being  equally  divided  between  the  two  feeds.  .There 
was  no  constant  effect  upon  the  percentage  of  fat.'''  ,   , 

Roots  were  compared  with  silage  in  a  feeding  trial  with  the  result 
that  apparently  the  roots  seemed  to  do  best,  but  estimated  on  ^the  basis 
of  air  dried  content,  the  silage  gave  the  best  results.^  /;    !>.u 

Green  Food.  A  change  from  dry  to  green  food  increased  the 'quantity 
but  only   slightly  altered  the  quality.^ 

Carrots  had  the  greater  value,  pound  for  pound,  for  the  vegetable 
matter  they  contained  than  corn  silage. i*^ 

Potatoes  produced  a  butter  that  is  colorless  and  lacks  keeping  qualities. 

Pasture  with  Grain  Ration  Added.  An  experiment  was  conducted  to 
try  the  influence  of  the  addition  of  a  grain  ration  to  cows  on  pasture.     Three 


1  Bulletin  13,  New  Hampshire  Agr.  Exp.  Station,  G.  H.  Whitcher. 

2  Report  Vermont  Agr.  Exp.  Station,  1889,  J.  L.  Hills. 

3  Ibid. 

4  Bulletin  5,  Ohio  Agr.  Experiment  Station,  Vol.   Ill, 

5  Report  Massachusetts  Agr.  Experiment  Station,  1889. 

6  Bulletin  17,  Iowa  Agr.  Experiment  Station.    F.  A.  Leighton  and  D. 

B.  Bisbee. 

7  Bulletin  183,  Cornell  Agr.  Experiment  Station.  H.  H.  Wing  and  Leroy 

Anderson. 

8  Bulletin  26,  Penn.  Agr.  Exp.  Station.   H.  J.  Watters  and  R.  J.  Weld. 

9  Bulletin  9,  New  Hampshire  Exp.  Station.     G.  H.  Whitcher. 
10  Report  Mass.  Agr.  Exp.  Sta.,  1888. 


218  THE  CREAMERY  PATRON'S  HANDBOOK. 

COWS  were  kept  on  a  pasture  only,  and  three  were  given  grain.  The  lot  on 
pasture  only  decreased  from  20.60  pounds  to  17.88  pounds  of  milk  and  .86 
pounds  to  .77  pounds  of  fat,  and  the  per  cent,  of  fat  increased  from  4.19 
to  4.29  pounds  from  June  8  to  September  21.  During  the  same  period  the 
grain  fed  lot  decreased  from  20.55  pounds  to  13.09  pounds  of  milk,  and 
.  86  to  .  65  pounds  of  fat,  and  increased  the  per  cent,  of  fat  from  4. 18  per  cent. 
to  4.95  per  cent.  The  final  result  was  too  close  to  draw  a  definite  con- 
clusion.^ This  work  was  duplicated  and  reported  in  bulletin  22,  when 
Lot  I  produced  a  total  of  118.4  pounds  of  butter  fat  and  Lot  II,  119.72 
pounds.  Lot  II  consumed  2,822  pounds  of  wheat  bran  and  cottonseed 
meal.  The  experiment  was  again  repeated  and  reported  in  Bulletin 
36,  at  which  time  the  grain  feeding  showed  better  because  of  the  short 
pasture. 

Pasture  Alone.  For  the  production  of  milk  there  is  no  feed  so  cheap  as 
grass.^  Changing  cattle  from  barn  feeding  to  pasture  resulted  in  more 
and  better  milk.^ 

Drouth  caused  a  great  shrinkage  in  milk.^ 

Miscellaneous.  The  following  rations  (1)  cottonseed,  corn  meal  and 
wheat  bran,  (2)  peas  and  barley,  and  (3)  linseed  meal,  corn  meal  and  wheat 
bran,  were  alternated  through  three  periods.  There  was  less  variation 
because  of  the  changes  of  feed  than  is  often  seen  in  uncommon  feeding; 
the  quantity  was  diminished  slightly  in  passing  from  the  first  to  the  sec- 
ond, and  increased  in  passing  from  the  second  to  the  third  feeding.  The 
melting  point  of  the  butter  and  the  percentage  of  olein  was  lower  in 
the  second  than  in  the  others.^ 

Heavy  Grain.  In  general  it  may  be  said  that  the  limit  to  assimilate 
a  heavy  grain  feed  and  respond  in  milk  produce  is  dependent  upon  the  in- 
dividuality of  the  animal.^ 

Light  and  Heavy  Meals.  Light  foods  as  bran,  are  often  as  good, 
weight  for  weight,  as  heavier  for  quantity  and  quality  of  milk,  but  seems 
to  cream  less  thoroughly  than  from  heavier  meals.''' 

Heavy  grain  had  the  effect  of  decreasing  the  hardness  of  the  butter.^ 

Nutritive    Ratio.     No    relation   was    found    between    the    nutritive 


1  Bulletin  13,  Cornell  Univ.  Agr.  Ex.  Sta.   I.  P.  Roberts  and  H.  II.  Wing. 

2  Bulletin  52,  Cornell  Univ.  Agr.  Ex.  Sta.     H.  H.  Wing. 
8  Report  Vermont  Exp.  Station,  1890.     J.  L.  Hills. 

4  Bulletin  105,  New  York  Agr.  Exp.  Station  1890.     L.  L.  Van  Slyke. 

5  Report  of  Maine  Agr.  Ex.  Station,  1891. 

6  Report  Vermont  Agr.  Exp,  Station,  1890.     J.  L.  Hills. 

7  Report  of  Vermont  Agr.  Exp.  Station.  1890.     J.  L.  Hills. 

8  Bulletin  13,  New  Hampshire  Agr.  Exp.  Station,  1890.  G.  H.  Whitcher. 


FOOD  EFFECT  ON  MILK  SECRETION.  219 

values  of  fodders  and  the  products  formed,  or  between  the  albuminoids 
of  the  food  and  the  casein  in  the  milk.^ 

Changing  Feeds.  The  final  results  in  changing  food  showed  that  there 
was  little  change  in  the  total  fat  produced,  as  change  in  quality  was  com- 
pensated for  by  quantity.2 

Diet.  The  influence  of  a  certain  diet  may  have  a  widely  different 
effect  on  different  animals.^  No  relation  was  found  to  exist  between  foods 
and  volatile  fatty  acids,  except  in  the  case  of  skim  milk.* 

Narrow  and  Wide  Rations.  Two  rations  containing  approximately 
the  same  quantity  of  digestible  matter,  one  narrow  and  the  other  wide, 
gave  from  20  to  36  per  cent,  more  milk  on  the  narrow,  and  from  30  to  40 
per  cent,  higher  total  solids  on  the  narrow,  than  on  the  wider  rations.  In 
the  experiment  three  cows  were  used  for  three  periods  of  thirty-five  daj^'S 
each.     The  wide  ration  was  1  to  12:3:  the  narrow  ration  1  to  6.7.^ 

Rations  may  have  equal  digestible  constituents,  but  be  derived  from 
different  sources,  as  follows:  ^^^-^^  j^     r^^j^^  jj 

Timothy  hay 5  15 

Com  silage 40  25 

Oats  ground 5  0 

Peas  ground 6  0 

Malt  sprouts., 0  2 

Brewers  grains  dried 0  3 

Buffalo  gluten  feed '. 0  3 

Ration  No.  1  is  supposed  to  have  the  larger  proportion  of  easily  digestible 
carbohydrates,  but  it  had  no  advantage  over  No.  2  in  milk  production.^ 

The  effect  of  widening  a  nutritive  ratio  from  1:5  to  1:9,  and  from 
1 :5.6  to  1 :8  was  to  cause  a  decrease  of  from  8  to  13  per  cent,  in  the  flow.'''  With 
the  same  cows  hardness  depends  more  upon  the  character  of  the  feed  than 
upon    the    nutritive   ratio.^ 

While  the  foregoing  experiments  are  typical  of  the  work  done  to  de- 
termine the  effect  of  food  upon  the  quantity  and  quality  of  milk,  they 

1  Report  of  Vermont  Agr.  Exp.  Station,  1889.     J.  L.  Hills. 

2  Bulletin  30,   Nebraska  Agr.  Station.     C.    L.  IngersoU    and    H.    B. 

Duncanson.. 

3  Report  of  Mass.  Agr.  Exp.  Sta.,  1888. 

4  Bulletin  13,  New  Hampshire  Agr.  Exp.  Sta.  A.  H.  Wood  and  C.  L. 

Parsons. 

5  Report  of  Maine  Agr.  Exp.  Station,  1893.     W.  H.  Jordan. 

6  Bulletin  141,  New  York  Agr.  Exp.  Station.  W.  H.  Jordan  and  C.  G 

Jenter. 

7  Bulletin  9,  New  Hampshire  Agr.  Exp.  Station.     G.  H.  Whitcher. 

8  Bulletin  13,  New  Hampshire  Agr.  Exp.  Station.  A.  H.  Wood  and 

C.  L.  Parsons. 


220  THE  CREAMERY  PATRON's  HANDBOOK. 

seem  to  show  that  some  foods  have  more  effect  upon  milk  production  than 
others.  In  all  cases  the  influence  is  within  narrow  limits,  and  can  all 
probably  be  accounted  for  by  the  general  effect  upon  the  body,  or  by  one 
food  being  more  palatable  than  another  and  therefore  more  agreeable  to 
the  animal.  The  effect  upon  milk  is  probably  no  greater  than  it  is  upon 
the  body  as  a  whole. 

The  discrepancy  between  the  results  obtained  by  different  experimenters 
may  often  be  accounted  for  by  the  difference  in  the  method  of  conducting 
the  experiments.  The  usual  length  of  time  given  to  each  period  in  a  feeding 
experiment  is  ten  days  or  two  weeks.  Many  foods  have  a  temporary 
stimulating  effect,  which  food  naturally  shows  in  such  short-period  ex- 
periments, and  which  would  disappear  if  the  period  were  continued  for  a 
longer  time. 

The  duration  of  the  period,  which  should  be  given  to  an  experiment, 
was  also  studied  at  the  Vermont  Experiment  Station.  Their  results  show 
that  the  period  should  be  about  four  weeks,  in  order  to  make  a  comparison 
of  quantity,  and  that  the  period  should  be  six  weeks  or  more  in  order  to 
get  a  comparison  in  quality.  This  is  another  evidence  of  the  slow  rate 
at  which  physiological  changes  take  place  in  an  organ  having  a  fixed  habit, 
and  also  the  folly  of  drawing  conclusions  from  short  experiments  upon 
animals. 

Effects  of  Certain  Foods  and  Drugs. ^  A  great  many  substances 
may  be  transmitted  to  the  milk.  The  volatile  fats  that  are  derived  directly 
from  the  food  may  give  either  desirable  or  undesirable  flavors  to  the  milk. 
The  characteristic  flavors  we  esteem  are  due  to  the  grasses,  clover  and 
like  fodders,  while  the  undesirable  are  due  to  leek,  garlic,  onions,  turnips, 
cabbages,  fish,  etc.  We  also  find  poisonous  substances  such  as  camphor, 
turpentine  and  camomile,  aloes,  arsenic,  lead  and  tartaric  acid  transmitted 
to  the  milk.  Milk  to  which  aloes,  mercury  and  copper  have  been  trans- 
mitted, frequently  is  injurious.  If  proper  precaution  is  taken  the  undesirable 
flavors  and  detrimental  effects  may  be  easily  obviated,  since  all  these  flavor- 
ing oils  pass  off  through  the  excretory  channels  in  a  comparatively  short 
time.  We  shall  find  them  present  in  the  greatest  amount,  not  only  in  the 
milk  but  in  all  the  tissues  of  the  animal  during  the  time  the  fodder  containing 
them  is  undergoing  digestion,  and  by  the  time  digestion  is  completed,  the 
volatile  products  will  have  almost  entirely  passed  away.  Thus,  if  care  is 
taken  in  feeding  so  that  it  will  be  performed  at  least  eight  to  ten  hours 
before  milking,  there  will  be  slight  danger  of  contaminating  it.  If  milking 
should  occur  in  four  or  five  hours,  the  milk  will  have  an  undesirable  flavor. 
Taking  advantage  of  this,  and  feeding  the  cow  immediately  before  or  after, 
dairymen  are  often  enabled  to  feed  large  quantities  of  turnips,  and  even 
onions  without  contamination  of  the  milk.     The  presence  of  wild  garlic 


1  Experiment  Station  Record,  Vol.  V.,  p.  973. 


FOOD  EFFECT  ON  MILK  SECRETION.  221 

and  wild  onions  in  the  pasture,  is  a  source  of  bad  flavor  to  the  milk.  Of 
course  the  remedy  here  is  to  remove  the  wild  garlic  and  onions.  It  is  claimed 
that  placing  a  small  piece  of  saltpeter  in  the  milking  pail  will  counteract 
the  odor  of  the  turnips.  A  peck  of  onions  fed  to  a  cow  will  impart  no  more 
odor  to  the  milk  than  will  a  small  piece  of  onion  added  to  the  milk.  Van- 
denhoydouch^  reports  a  case  in  which  milk  of  all  the  cows  of  a  village 
became  bitter,  although  the  cows  were  healthy.  The  cows  were  fed  on 
Swedish  turnips  which  had  been  washed  in  foul  ditch  water.  As  soon  as 
this  was  discovered  and  remedied  the  milk  became  all  right.  Weigmann 
and  Zum  report  a  case  in  which  the  straw  used  for  bedding  caused  soapy 
milk.  E.  Hess,  J.  Schaffer  and  H.  Lang  have  observed  the  effects  of  glaubers 
salts^  on  some  of  the  cattle  of  Switzerland.  They  fed  four  cows,  increasing 
from  40  to  60  grains  per  head  daily,  and  compared  the  results  with  common 
salt.  The  cows  gave  signs  of  disease  of  the  udder,  such  as  bloody  milk, 
caking  and  catarrh.  After  four  days  the  milk  was  again  normal,  but  had 
a  taste  similar  to  a  weak  solution  of  glaubers  salts.  The  most  striking 
change  in  the  milk  was  a  decrease  in  the  ability  of  the  casein  to  be  curdled 
in  rennet.  The  effect  of  feeding  potassium  chlorate,  according  to  Bieler, 
was  an  increase  in  the  yield  of  milk  at  the  expense  of  quality.  Comevin 
found  that  pilocarpin  increased  the  sugar  from  about  .65  of  a  gram  to  5.5 
grams  per  litre. 

Soxhlet^  has  succeeded  in  demonstrating  that  butter  made  from  cows 
fed  oil  has  a  melting  point  of  10  degrees  F.  higher  than  normal  butter. 

Effect  of  Water.  There  is  a  popular  notion  that  the  more  water 
that  a  cow  can  be  induced  to  take  into  the  system,  the  more  milk  she  will 
yield.  To  prove  this,  animals  were  fed  silage  two  periods,  with  corn  fodder 
between,  and  succeeding  which  corn  fodder  with  silage  was 
used.  In  every  case  where  there  had  been  a  decrease  in  milk  flow  there 
had  been  a  decrease  in  total  amount  of  water  taken  into  the  system  and 
in  every  case  where  there  had  been  a  gain  in  the  milk,  there  had  been  an 
increase  in  the  amount  of  water  taken  into  the  system.  Three  cows  drank 
for  both  silage  periods  2,182  pounds  of  water,  and  both  fodder  periods 
2,849  pounds  of  water,  but  the  silage  eaten  contained  2,489  pounds  of 
water,  so  that  the  total  water  taken  during  the  silage  period  was  6,226 
pounds,  while  for  the  fodder  period  only  5,435  pounds  of  water.  For  the 
silage  periods  the  cows  gave  19.07  pounds  of  milk,  and  the  fodder  periods 
18.51  pounds  of  milk,  showing  that  during  the  period  in  which  the  greatest 
quantity  of  water  was  taken  into  the  system  they  gave  the  most  milk  in 
return.     It  is  also  shown  that  as  the  period  of  lactation  advances  the  amount 


1  Experiment  Station  Record,  Vol.  V.,  p.  971. 

2  Experiment  Station  Record.  Vol.  V.,  p.  971. 

3  Journal  Royal  Agricultural  Society,  Third  series,  Vol.  Ill,  p.  655-662. 


222  THE  CREAMERY  PATRON's  HANDBOOK. 

of  decrease  of  water  taken  into  the  system  and  the  amount  of  milk  produced 
are  almost  exactly  in  the  same  proportion,  that  is,  the  decrease  of  water 
taken  in  during  the  second  silage  period  was  19  per  cent,  of  the  amount 
in  the  first,  while  the  milk  decreased  20  per  cent. 

In  the  fodder  period,  the  second  shows  a  decrease  of  14  per  cent,  of 
water  and  13  per  cent,  of  milk  over  the  first  period,  while  in  all  the  periods 
the  decrease  of  14  per  cent,  of  water  and  13  per  cent,  of  milk  occurred  from 
the  first. 

That  this  is  not  chance,  but  characteristic  of  cows,  will  appear  from 
a  study  of  the  experiment  made  during  three  years  at  the  Wisconsin  Experi- 
ment Station^  and  in  seven  out  of  eight  tests  the  cows  took  more  water  into 
the  system  daily  and  gave  more  milk  while  eating  silage  than  on  corn  fodder, 
and  in  the  other  cases  the  amounts  were  equal,  thus  showing  that  the  rations 
which  produced  the  most  milk  contained  the  most  water.  When  silage  was 
fed  with  water  at  39  degrees  F,  there  were  2.9  pounds  of  water  drank  for 
each  pound  of  milk  yielded. 

Minnesota  conducted  a  like  experiment,  giving  three  cows  water  at  70 
degrees,  and  three  cows  water  at  33  degrees.  The  three  cows  receiving  the 
warm  water  drank  an  average  of  95  pounds  daily ;  those  receiving  the  cold 
water  drank  87  pounds  daily.  No  special  difference  could  be  attributed  to 
the  one  over  the  other,  either  on  the  milk  or  butter.  The  animals  receiving 
the  warrii  water  gained  43  pounds,  while  those  receiving  the  cold  water 
gained  140  pounds.^  A  similar  experiment  conducted  in  Michigan^ 
from  January  19  to  March  14,  using  water  at  the  freezing  point  and  at 
60  degrees,  showed  that  on  four  cows  there  was  a  gain  of  only  45^  pounds  of 
milk  during  the  entire  period.  It  is  also  recorded  by  the  Vermont  Experi- 
ment Station  that  water  at  40  degrees  was  taken  as  freely  as  that  above.* 

There  is  supposed  to  be  a  difTerence  in  the  comparative  value  of  warm 
and  cold  water  for  milk  cows.  To  prove  this,  two  experiments  were  con- 
ducted at  the  Wisconsin  Experiment  Station  to  ascertain  the  effect  of  the 
temperature  of  the  water  on  the  milk  production.  One  experiment  lasted 
for  sixty-four  days  and  the  other  one  for  sixty  days.  There  were  six  cows 
used  in  each  test.  One  lot  was  given  water  at  a  temperature  of  32  degrees 
F,  and  the  other  70  degrees  F.  In  the  first  experiment  the  time  was  divided 
into  three  periods  of  sixteen  days  each  with  intervals  between  them.  At 
the  close  of  these  periods  the  water  temperatures  were  reversed,  that  is,  the 
cows  which  received  water  at  32  degrees  F.  were  given  water  at  70  degrees  F. 


1  Wisconsin  Agricultural    Experiment  Station,  Bull.  21,   and   Reports 

'89-'90. 

2  Bulletin  No,  4,  Minnesota  Agr.  Exp.  Station.     Edward  D.  Porter. 

3  Michigan  Agr.  Exp.  Station,  Bulletin  41. 

4  Report  Vermont  Agr.  Exp.  Station,  1889.     J.  I,.  Hills, 


FOOD  EFFECT  ON  MILK  SECRETION.  223 

and  vice  versa.  The  warm  water  gave  the  best  results,  making  1.002  pounds 
of  milk  more  per  day.  The  cows  ate  more  while  on  warm  water  than  on 
the  cold.  The  fat  content  was  about  the  same  in  the  samples  of  the  different 
milk. 

It  is  an  interesting  fact  that  a  cow  in  full  flow  of  milk  requires  from 
one-fourth  to  one- third  more  water  than  when  she  is  not  giving  milk,  and 
a  cow  giving  a  large  quantity  of  milk  requires  more  than  one  not  giving  so 
much.  Cows  not  giving  milk  require  from  70  to  80  pounds  daily  upon 
dry  feed  and  from  100  to  120  pounds  daily  when  giving  milk. 

The  Effect  of  Change  in  Temperature  and  Storms.  The  effect 
of  sudden  change  in  temperature  seems  to  affect  the  secretion  of  milk  in 
an  indirect  manner  through  the  nervous  system.  It  would  be  but  natural 
to  expect  that  some  effect  would  be  noticed  either  upon  the  quantity  or  qual- 
ity or  both.  An  examination  of  the  milk  in  butter  fat  record  of  the  cow 
Early  Mom  at  the  Indiana  Station  for  one  year,  fails  to  show  any  connec- 
tion between  the  quantity  or  quality  of  her  milk,  and  the  condition  of  the 
weather.  In  fact,  her  greatest  variations  occurred  at  times  when  the 
weather  was  stationary.  It  may  be  remarked  in  this  case,  that  this  might 
be  due  in  part  to  the  unusual  good  protection  which  she  received. 

The  study  made  upon  the  effect  of  temperature  at  the  Vermont  Ex- 
periment Station  and  its  results  seems  to  show  that  the  effect  of  temperature 
upon  the  quality  of  milk  is  an  inverse  one,  that  almost  two-thirds  or  exactly  61 
per  cent,  of  the  changes  in  quality  were  in  opposite  directions  to  the 
changes  in  temperature.  During  the  period  under  observa- 
tion there  were  thirty-one  changes  of  temperature;  seventeen  rising,  ten 
falling,  four  stationary.  On  fifteen  of  the  days,  when  the  weather  became 
warmer  the  fat  in  the  milk  decreased,  and  as  the  weather  became  cooler, 
the  fat  increased.  The  tendency  from  this  would  seem  to  be  that  the  milk 
became  richer  when  the  temperature  was  falling,  and  less  rich  during  the 
rising  temperature.  In  the  test  in  1892,  there  were  55  chances  for  com- 
paring the  effect  of  changing  temperature  upon  the  per  cent,  of  total 
fat  in  milk,  and  33  to  test  the  effect  on  the  per  cent,  of  total  solids.  There  were 
22  cases  of  rising,  21  of  falling  and  12  of  stationary  noon  temperature.  Dur- 
ing the  twenty-one  days  the  fat  percentage  in  night's  milk  changed  in  op- 
posite direction  to  the  temperature,  during  eighteen  it  changed  in  the  same 
direction,  and  in  four  cases  there  was  no  change  in  fat  per  cent.,  thus  con- 
firming the  former  test.  The  total  solids  were  found  to  rise  and  fall  in 
much  the  same  way  as  the  fat.  During  the  thirty-three  days  of  the  first 
half  of  the  test,  in  which  the  calculations  of  the  solids  were  made,  there 
were  fourteen  days  of  rising,  twelve  of  falling  and  seven  of  stationary  noon 
temperature.  On  fifteen  days  the  total  solids  percentage  in  the  night 
milk  varied  inversely,  on  seven  days  the  changes  were  in  the  same  direc- 
tion and  there  were  four  cases  of  no  change.  A  little  more  than  two-thirds 
(68  per  cent.)  of  the  changes  were  in  the  opposite  direction  to  the  temperature 


224  THE  CREAMERY  PATRON's  HANDBOOK. 

changes.  In  the  experiments,  the  changes  in  the  inverse  direction  were 
more  decided  than  those  in  the  same  direction. 

During  the  test  made  in  1891  by  the  Vermont  Experiment  Station^ 
there  were  several  heavy  storms.  The  amount  of  milk  dcHvered  imme- 
diately following  these  was  larger  than  just  before.  The  quality  of  milk 
cannot  be  said  to  vary  much  in  any  direction,  but  the  milk  of  the  second 
morning  after  the  storm  was  less  in  quantity  and  richer  in  quality  than 
before.  The  amount  of  this  disturbance  was  not  in  accord  with  the  size 
of  the  storm.  The  cows  do  not  appear  to  have  made  any  change  in  the 
quantity  or  quality  of  the  milk  on  the  approach  of  the  storm,  and  no  con- 
nection is  traceable  between  the  storms  and  pounds  of  butter  produced. 
Observations  after  sixty  storms  show  that  after  seven  there  was  diminished 
quantity  and  after  three  there  was  no  change.^ 

In  experiments  conducted  at  this  station  (Indiana)  in  1893  milk  cows 
exposed  to  the  weather  in  the  winter,  but  provided  with  night  shelter, 
made  a  very  unfavorable  showing,  as  compared  with  those  given  shelter 
in  the  stable  excepting  for  brief  airing  when  the  weather  was  suitable. 
The  exposed  cows  ate  more  food,  lost  in  weight  and  also  in  milk  yield,  while 
the  sheltered  ones  gained  in  weight  and  made  a  better  showing.  At  the 
Kansas  Experiment  Station  similar  results  were  obtained. 

Regularity  and  Uniformity  of  Milking.  While  the  process  of 
milk  secretion  is  a  continuous  one,  it  is  not  entirely  uniform,  for,  as  is  gen- 
erally believed,  the  rate  of  secretion  is  increased  greatly  while  milking. 
Again,  in  proof  of  this  the  distention  of  the  milk  ducts  and  reservoirs  by 
milk  already  present,  acts  as  a  check  upon  secretion.  In  all  cases  the  udder 
becomes  unduly  distended  with  milk  between  milkings,  and  an  increased 
flow  will  be  secured  by  milking  off  the  milk.  The  time  of  milking  should 
be  regular,  for  a  difference  of  an  hour  will  frequently  make  a  difference  of 
10  per  cent,  in  the  amount  secreted,  and  if  the  irregularities  are  frequent 
a  diminished  flow  will  result.  The  amount  given  is  also  considerably  af- 
fected by  the  way  in  which  the  milk  is  drawn.  In  general  it  may  be  said 
that  rapid  milking  is  conducive  to  a  large  flow.  At  all  times  the  milk  should 
be  drawn  so  that  no  discomfort  is  caused  to  the  animal,  and  in  this  respect 
there  is  a  great  difference  among  milkers.  A  rapid,  uniform  stroke,  with 
a  firm  touch  of  the  teat  and  a  stroking  motion  of  the  lower  part  of  the  udder 
gives  the  best  results.  Babcock  has  found  that  certain  milkers  get  not  only 
more,  but  richer  milk  than  others  from  the  same  cow. 

The  Vermont  Experiment  Station  undertook  to  demonstrate^  the  fact 
that  fast  milking  is  more  advantageous  than  slow.     In  so  doing,  eight  cows 


1  Rept.  Vermont  Agr.   Exp.   Station,   1891. 

2  Bulletin  30,  Nebraska  Agr.  Exp.  Station.   C.  L.  Ingersoll  and  H.  B. 

Duncanson. 

3  Vermont  Experiment  Station.     Report  of  '91,  page  55. 


FOOD  EFFECT  ON  MILK  SECRETION.  225 

were  used  in  the  experiment — four  full  milkers  and  four  strippers.  The 
slow  milking  took  from  two  to  two  and  one-half  times  as  long  as  the  rapid 
milking.  The  experiment  proved  two  things:  1st.  The  diminution  in  the 
milk  flow  from  one  period  to  another;  2d.  Essentially  unchanged  quality. 
All  the  cows  gave  less  when  milked  slowly,  although  in  three  cases  the  differ- 
ence was  but  slight.  The  same  station  demonstrated  that  the  quality  is 
lowered  but  the  quantity  increased  by  milking  them  three  times  a  day. 

Two  cows  milked  every  hour  for  seventy-two  hours  gained  both  in 
quantity  and  per  cent,  of  fat.  The  gain  the  first  day  was  much  greater  than 
on  the  subsequent  day.^ 

^H.  H.  Dean  tried  milking  diagonal  teats  to  see  if  there  would  be  an 
increase  in  the  milk  production.  With  one  cow  there  was  no  difference; 
with  another,  less  milk  was  given.  F.  Albert  tried  a  similar  experiment 
and  found  that  by  milking  the  quarters  or  diagonal  teats  that  there  was 
a  marked  increase  in  the  quantity.  He  was  so  sure  of  his  conclusions 
that  he  strongly  recommends  that  this  method  of  milking  be  always  fol- 
lowed. 

Dr.  E.  L.  Sturtevant  had  the  different  quarters  of  the  udder  of  a  cow 
milked  separately  a  number  of  times,  and  the  milk  weighed,  and  the  total 
solids  and  fat  determined.  He  found  a  marked  difference  in  the  quality 
of  the  milk  from  different  quarters  of  the  udder.  Dr.  Babcock  made  a 
similar  experiment  along  the  same  lines  and  his  results  may  be  briefly  stated 
that,  for  any  single  milking  the  results  fully  confirmed  those  of  Dr.  Sturtevant 
and  showed  a  decided  difference  in  the  quality  of  the  milk  from  different 
teats:  If,  however,  the  whole  series  be  considered  it  is  evident  that  the 
order  in  which  the  teats  are  milked  is  the  chief  factor  which  affects  the 
quality  of  the  milk.  Dr.  Babcock  says  in  conclusion,  "It  is  doubtful  about 
there  being  any  difference  in  the  physiological  function  of  the  different 
quarters  of  the  udder."  At  the-  Indiana  Experiment  Station  like  experi- 
ments were  conducted  with  the  same  results.  At  the  North  Carolina 
Station  cows  milked  one  teat  at  a  time  showed  a  less  per  cent,  of  fat  than 
those  milked  as  usual.^ 

Effect  of  Exercise.  Though  locomotion  is  detrimental  to  the  yield 
of  milk,  it  ig  a  mistake  to  suppose  that  uninterupted  confinement  in  the 
stall  is  the  most  economical  treatment  for  a  milk  cow.  With  moderate 
locomotive  exercise,  the  slight  reduction  in  quantity  of  milk  appears  to 
be  fully  compensated  by  the  increased  yield  of  solids.  Munk  undertook  to 
to  settle  this  point,  and  experimented  with  thirty  cows  and  found  that  when 
they  were  allowed  half  an  hoiir  daily  exercise  the  total  quantity  of  the  milk 
as  well  as  the  fat  and  casein  increased,  though  much  exercise  exerted  an 
adverse  influence  on  the  yield.     When  cows  are  on  grass  their  increased 


1  Bulletin  9,  New  Hampshire  Agr.  Exp.  Station.     G.  H.  Whitcher. 

2  Experiment  Station  Record,  Vol.  V.,  p.  965. 

3  Bulletin  116,  North  Carolina  Agr.  Exp.  Sta.     F.  E.  Emery. 


226  THE  CREAMERY  PATRON's  HANDBOOK. 

appetites  in  the  presence  of  an  abundance  of  food  quite  makes  up  for  any 
loss  incurred  in  the  movement  necessary  to  obtain  that  food.  Hence  it  is 
desirable  that  stall  fed  milk  cows  should  have  daily  exercise.  Very  violent 
exercise  sometimes  has  the  effect  of  producing  very  much  change  in  the 
quality  as  well  as  the  quantity.  It  always  has  the  effect  of  lessening  the 
quantity  but  the  effect  upon  chemical  composition  is  not  known.  There 
aie  nunierous  instances,  however,  in  which  the  physiological  effect  of  taking 
milk  from  an  exhausted  animal  has  proven  injurious.  It  is  generally 
recognized  among  farmers  that  it  is  unsafe  to  allow  a  calf  or  colt  to  suckle 
when  the  dam  is  overheated.  Two  observations  upon  this  point  are  recorded 
as  follows: 

On  April  30,  1893,  at  Lake  City,  Fla.,  a  fine  cow  was  owned  by  Mr.  P. 
She  had  a  calf  some  five  miles  from  home  and  the  calf  was  a  week  old,  strong 
and  healthy.  The  calf  was  hauled  home  in  a  buggy  and  the  cow  made  to 
walk.  She  ran  a  considerable  of  the  ciistance  and  was  exhausted  when 
the  barn  was  reached.  The  calf  suckled  on  arrival  home  and  soon  became 
very  sick  with  a  violent  diarrhoeal  discharge. 

In  1895  the  cows  owned  by  some  people  in  West  LaFayette,  were  herded 
by  a  boy.  He  drove  them  home  very  hurriedly  one  night  to  avoid  a  rain 
storm.  They  were  somewhat  overheated  and  gave  a  small  quantity  of  milk 
that  night.  Two  calves  became  attacked  with  diarrhoea.  Several  people 
were  also  affected.  In  two  cases  mammitis  was  the  result  of  the  bruising 
of  the  udder  in  running. 

Effect  of  change  of  Location.  The  effect  of  a  change  of  quarters 
on  the  quantity  and  quality  of  milk  was  experimented  upon  by  the  Vermont 
Station.  The  herd  was  milked  and  then  driven  three  and  one-half  miles 
to  new  quarters.  Composite  samples  were  taken  of  the  milk  of  seven  cows 
for  four  milkings  before  and  after  the  change.  There  were  six  and  one- 
tenth  per  cent,  larger  yields  of  milk  ingredients  followed  the  change.  Bab- 
cock  found  in  a  similar  experiment  a  falling  off  in  both  quantity  and  quality, 
but  the  increase  of  the  succeeding  days  more  than  compensated  for  the 
decrease.  A  change  in  the  stable  routine,  as  feeding  out  of  order  or  at 
irregular  times,  may  have  like  effect.^ 

Effect  of  Nervousness.  Both  the  secretion  and  the  excretion  of 
the  milk  are  under  the  control  of  the  nervous  system,  but  the  exact  mode 
whereby  the  nervous  influence  is  exerted,  remains  to  be  worked  out.  In- 
directly, however,  the  secretion  of  milk  must  largely  be  affected  through 
the  sympathetic  nervous  system,  whose  center  is  a  chain  of  nervous  element 
extending  along  the  general  body  cavity  just  beneath  the  back  bone.  The 
nerves  act^^  by  controlling  the  caliber  of  the  blood  vessels,  and  thus  regulating 
the  blood  going  to  the  udder.  It  is  a  well  estabhshed  fact,  that  anxiety  of 
the  mother,  caused  by  removal  of  the  young,  as  well  as  by  sudden  fear 
— all  chance  excitement  of  any  kind — will  cause  a  partial  and  sometimes 


1    Bulletin  116,  North  CaroHna  Exp.  Sta.     F.  E.  Emery. 


FOOD   EFFECT  ON  MILK  SECRETION.  227 

a  complete  suppression  of  the  milk  secretion.  Not  only  is  the  amount  of 
milk  secreted  affected  by  the  nervous  state  of  the  animal,  but  its  composition 
is  also  changed  even  when,  the  quantity  remains  the  same.  Unkind  treat- 
ment of  the  cow,  willful  or  otherwise,  is  found  to  show  its  effects  in  diminish- 
ing the  yields  of  milk.  Ill  ventilated,  badly  drained  or  too  draughty  cow 
houses,  careless  exposure  in  bad  weather,  irregular  feeding,  brutal  usage, 
fast  driving,  the  mad  rushing  about,  provoked  by  the  attacks  of  ox  warble 
fly  and  a  variety  of  other  causes,  are  bound  to  exert  an  influence  upon 
the  nerves,  the  effect  of  which  will  be  certainly  recorded  in  the  milk  pail. 
At  the  Vermont  station  a  test  was  made  of  dairy  cows  at  home  and  at 
the  fair  ground,^  to  determine  the  effect  of  the  nervous  excitement  on 
the  milk  flow.  The  results  indicate  that  the  tendency  of  nervous  excite- 
ment is  to  lessen  the  quantity  of  milk  and  to  variously  affect  the  quality, 
according  to  the  individuality  of  the  animal,  the  fat  being  the  most  vari- 
able ingredient.  In  general,  the  activity  of  the  animal  and  the  nervous 
excitement  decreases  the  flow  of  milk,  stall  fed  animals  producing  more 
than    grazing    animals. 

The  Effect  of  Rage,  Fright  and  Sudden  Shocks  all  have  a  marked 
effect  upon  the  quantity  and  probably  upon  the  quality.  Flint  reports 
Vermois  and  Becquerel  as  mentioning  a  very  striking  case,  in  which  a  wet 
nurse  in  a  hospital  lost  her  child  from  pneumonia  and  was  deeply  affected 
and  grieved.  She  immediately  had  a  marked  diminution  in  the  quantity 
of  her  milk  and  a  diminution  in  the  proportion  of  salts,  sugar  and  butter. 
There  was  an  increase  in  the  casein.  The  same  writer  quotes  Sir  Ashley 
Cooper  as  mentioning  two  cases  in  which  the  secretion  was  instantly  and 
permanently  arrested  by  terror.  There  are  a  large  number  of  such  reports 
due  to  mental  impressions. 

Similar  observations  have  been  made  upon  animals.  On  August  12, 
1892,  Lake  City,  Fla.,  the  following  case  occurred:  A  fine  cow  owned  by 
Mrs.  T.  had  a  healthy  calf  four  days  old  at  her  side.  The  cow  was  of  a  very 
nervous  temperament,  and  particularly  averse  to  dogs.  Upon  the  night 
of  that  date  the  dog  strayed  into  the  stall  next  to  the  cow  and  calf.  The 
cow  made  frantic  efforts  to  get  at  the  dog,  and  was  in  a  state  of  excitement 
for  six  hours.  The  calf  remained  quiet  and  unharmed.  Three  hours  after 
the  calf  suckled,  it  died. 

Another  case  occurred  August  10,  1891,  at  Bourbon,  Ind.  A  valuable 
mare  was  owned  by  Mr.  C.  She  had  a  foal  six  weeks  old.  The  day  was 
very  hot  and  the  mare  was  used  at  the  harrow,  and  the  colt  left  in  the  shade. 
The  mare  fretted  greatly  and  was  worked  a  couple  of  hours  longer  than  usual 
to  finish  a  piece  of  work.  The  foal  was  allowed  to  suckle  as  soon  as  work 
was  stopped.     It  died  in  about  four  hours.     No  cause  could  be  assigned, 


1  Vermont  Experiment  Station.     Report  1895. 


228 


THE  CREAMERY  PATRON  S  HANDBOOK. 


except  the  possibility  of  the  milk  having  become  altered  both  by  fretting 
and  work. 

It  has  also  been  observed  that  after  sheep  have  been  frightened  or 
worried  by  dogs,  a  number  of  lambs  may  die  which  have  in  no  way  been 
disturbed  or  injured  by  the  dogs.  It  seems  in  such  cases  as  though  the 
milk  had  induced  the  trouble. 

Effect  of  Abortion.  The  Vermont  Experiment  Station^  has  made 
several  observations  on  the  effect  of  abortion,  on  the  quantity  and  quality 
of  milk,  the  most  important  of  which  are  as  follows:  That  there  is  a  shrink- 
age of  over  one-third  of  milk  yield,  a  gain  of  one-tenth  in  quality,  shrinkage 
of  nearly  one-third  in  butter  yield  and  a  more  even  quality  of  milk  throughout 
the  year  was  obtained.  In  seven  out  of  eight  cases  the  quality  of  the  milk 
both  as  regards  fat  and  solids  not  fat,  was  better  than  that  given  after 
normal  calving. 

The  herd  at  the  Minnesota  Experiment  Station  has  likewise  been 
troubled  with  abortion.  In  the  following  table  are  the  records  of  five  cows 
for  six  months  immediately  following  normal  calving,  which  preceded 
abortion,  and  for  six  months  following  abortion. 

TABLE  5. 

Influence  of  Abortion  on  Quantity  and  Quality  of  Milk. 


NAME  OF  COW. 


Normal,  Calving 


Pounds 
milk 


Percent, 
fat 


Pounds 
fat 


Abortion 


Pounds 
milk 


Per  cent, 
fat 


Pounds 
fat 


Beckley 
Clara  .  . 
Rosey  . 
Lorry  . 
Sulley. . 


2,891 
3.437 
3,784 
4,181 
3,324 


5.89 
4.40 
5.40 
4.54 
4.41 


170.3 
151.2 
142.7 
189.6 
146.3 


2,032 
2,937 
3,765 
2,736 
3,737 


5.84 
4.63 
5.79 
4.76 
4.68 


118.6 
135.9 
153.9 
130.0 
174.9 


Three  gave  less  milk  and  butter  after  abortion  than  after  normal  calv- 
ing, two  gave  more,  four  gave  better  milk  and  one  milk  of  the  same  quality. 
The  differences  on  the  whole,  were  less  pronounced  than  in  the  Vermont 
herd. 

Effect  of  Sickness.  A  general  disease  may  have  an  immediate  ef- 
fect upon  the  quantity  and  quality  of  milk.     The  usual  result  is  to  make 


1  Vermont  Experiment  Station.    Report  1892. 


FOOD  EFFECT  ON   MILK  SECRETION. 


229 


A  diminution  of  the  quantity,  and  frequently  it  does  not  return  to  normal 
after  the  animal  has  gotten  well. 

The  effects  of  an  overfeed  is  shown  in  table  6,  below,  the  overfeed  hav- 
ing been  given  March  11,  the  dates  following  showing  fluctuation  until  a 
normal  condition  was  again  established. 

TABLE  6. 


Date 

Pounds 
milk,  a.  m. 

Per  cent, 
fat 

Pounds 
milk,  p.  m. 

Per  cent, 
fat 

3—11 

16.3 

4.8 

10.8 

7.5 

12 

3.8 

4.2 

6.8 

9.5 

13 

2.2 

18. 

1.7 

14. 

14 

3.8 

14. 

5.2 

2.9 

15 

6.2 

8. 

4.5 

8.4 

16 

7.8 

6.8 

7. 

5.8 

17 

10. 

4.4 

8.5 

4.4 

18 

11. 

4.4 

8.1 

4.8 

19 

12.6 

4.4 

9.8 

6. 

20 

13.7 

4.5 

10.6 

5.4 

Effect  of  Tuberculin.  The. effect  of  tuberculin  has  been  noted  by 
a  number  of  writers,  and  has  been  made  the  subject  of  special  experi- 
mental research  at  three  different  experiment  stations.  The  result  of  all 
the  work  is  to  show  that  tuberculin  probably  has  no  effect  upon  the  quan- 
tity or  quality  of  milk.  That  equal  or  greater  changes  may  take  place 
at  any  time  without  the  injection  of  tuberculin.  In  some  cows  the  quan- 
tity of  milk  is  slightly  increased,  and  in  others  it  is  decreased.  The  prin- 
cipal experiments  to  determine  the  effect  of  the  tuberculin  injection  have 
been  conducted  at  the  Cornell  and  North  Dakota  experiment  stations. 

Effects  of  Dehorning.  The  effects  of  a  surgical  operation,  such  as 
dehorning,  upon  the  milk  flow  is  of  only  a  temporary  character.  The  effect 
of  dehorning  has  been  observed  at  several  of  the  experiment  stations,  and 
the  effect  has  usually  been  of  temporary  shrinkage  in  the  milk,  lasting  only 


230  THE  CREAMERY  PATRON's  HANDBOOK. 

a  few  days.  At  Minnesota  the  cows  were  divided  into  two  lots,  part  de- 
horned and  part  left  to  witness  the  act.  Those  dehorned  had  a  shrink- 
age of  seven  per  cent,  in  quantity  of  milk  and  three  per  cent,  in  fat.  Those 
witnessing  the  work  and  smelling  the  blood  lost  three  per  cent,  in  quantity 
and  eleven  per  cent,  in  fat.^  In  Georgia  only  twenty  pounds  of  milk  were 
lost  the  first  day  after  dehorning  eight  cows. 

Effects  of  Spaying.  The  immediate  effect  of  spaying  is  to  cause  a 
shrinkage  in  the  milk  flow.  This  is  usually  recovered  in  two  or  three  days. 
The  prominent  effect  is  to  prolong  the  period  of  lactation  for  two  or  three 
years.     It  neither  increases  the  daily  yield  or  improves  the  quality. 


1  Bull.  19,  Minn.  Ex.  Sta.,  CHnton  D.  Smith  and  T.  L.  Haecker. 


^^Our  'knowledge  is  the  amassed  thmight  and 
experience  of  innumerable  minds.  ^^ 

— IJmerson. 


MANAGEMENT   OF    DAIRY   WORK   ON    THE   LARGE 
ESTATE  OF  BILTMORE  FARMS. 


GOLDEN    ROSEBAY    CALLED    "A  QUEEN    AMONG    COWS  "—HIGH    BREEDING 
OF  OTHERS    OF    THE  DAIRY  HERD. 


Among  the  famous  dairies  maintained  by  American  capitalists,  probably 
that  of  George  W.  Vanderbilt  at  Biltmore,  N.  C,  known  as  Biltmore  Farms, 
is  the  most  extensive  and  unique  in  its  appointments.  This  vast  estate 
within  a  few  miles  of  Asheville  is  said  to  contain  168  square  miles,  on  which 
dairying  and  other  farm  industries  are  carried  on  chiefly  for  the  interesting 
occupation  the  management  of  them  affords,  but  with  full  regard  to  satis- 
factory  returns   from   every   source. 

A  herd  of  several  hundred  Jersey  cows  is  kept  for  milking  and  the  milk 
retailed  in  surrounding  cities  from  wagons  belonging  to  the  farms.  Naturally 
in  a  herd  of  this  nature  there  are  many  famous  dairy  animals,  one  of  which — 
Golden  Rosebay  157333  —  has  received  especial  commendation  at  the  hands 
of   cattle   experts. 

At  the  1901  sale  of  imported  Jersey  cattle  held  by  T.  S.  Cooper  of  Coop- 
ersburg,  Pennsylvania,  Golden  Rosebay  was  called  the  "queen  among  the 
cows"  and  proved  her  title  by  topping  the  sale  at  the  price  of  $2,775,  Bilt- 
more Farms  being  the  purchaser. 

The  picture  shows  her  in  her  five  year  old  form,  as  she  looked  on  the  day 
of  sale,  and  where  she  won  praise  for  her  beauty,  capacity  and  disposition, 
thus  reviewed  by  a  correspondent: 

"The  honor  of  'queen  among  the  cows'  was  early  conceded  to  Golden 
Rosebay,  the  daughter  of  Golden  Lad  that  caught  everybody's  eye  and  was 
the  center  of  a  critical  throng  all  day.  *  Perfection  '  was  the  almost  unani- 
mous distinction  accorded  her,  and  by  the  time  she  entered  the  ring  she  had 
been  so  thoroughly  inspected,  so  completely  looked  at,  felt  and  fondled; 
so  metaphorically  turned  upside  down  and  inside  out  and  sized  up,  that  a 
less  phlegmatic  constitution  would  have  gone  to  pieces  in  the  nerves.  But 
Golden  Rosebay  urbanely  submitted  to  all  the  pulling  of  hide  and  rubbing 
of  udder,  and  took  so  kindly  to  the  excursion  trips  of  various  sets  of  fingers 
up  one  milk  vein  and  down  the  other,  with  stop-overs  at  teats  and  milk 

231 


232 


THE  CREAMERY  PATRON  S  HANDBOOK. 


holes,  that  her  disposition  was  put  down  as  the  third  of  her  good  quaUties — 
following  beauty  and  capacity. 

"She  came  into  the  ring  like  a  queen — and  a  queen  she  is.  No  words 
wasted  in  soliciting  a  starting  bid  on  her.  Some  one  said  something  about 
a  thousand  dollars,  and  a  half-dozen  other  somebodys  raised  it;  slie  went  by 
hundreds  to  $2,500,  then  by  fractions  until  $2,775  was  reached  and  she  was 
passed  into  the  possession  of  Biltmore  Farms;  and  superintendent  George 


GOLDEN  ROSEBAY-IMP.  JEIISEY  157,3o:i. 
Has  Milked  2i  Quarts  Daily— Bought  by  Biltmore  B'arms  for  $2,775. 


F,  Weston,  who  had  her  bid  in  to  his  account,  was  the  envy  of  many  a  breeder 
at  the  ringside." 

Golden  Rosebay  has  milked  as  high  as  24  quarts  daily,  and  is  one  of 
four  of  the  best  daughters  of  Golden  Lad  in  America,  all  owned  by  Biltmore 
Farms.  The  quartet  consists  of  Golden  Rosebay,  shown  in  the  picture. 
Golden  Kola  with  a  record  of  1,367  pounds  of  milk  in  30  days,  making  73 
pounds,  6  ounces  of  butter,. Golden  Beatrice  who  sold  for  $1,400  at  the  same 
sale,  and  Golden  Ora  who  has  a  record  for  one  year  of  8,988  pounds  of  milk 
making  606  pounds  of  butter.     A  son  of  Golden  Kola,  Kola's  Golden  Lad, 


A  QUEEN  AMONG  COWS.  233 

won  Junior  champion  award  at  the  Charleston  Exposition,  1901-2,  and 
has  been  placed  in  service  in  the  Biltmore  herd. 

Superintendent  George  F.  Weston  tells  of  dairy  management  on  Bilt- 
more Farms  in  a  letter  as  follows* 

"While  great  attention  is  paid  in  the  Biltmore  herd  to  the  breeding 
operations  both  to  increase  the  persistent  milking  qualities,  as  well  as  total 
milk  yields,  and  to  improve  the  type,  the  herd  is  really  a  dairy  herd,  founded 
on  a  milking  basis,  and  the  sale  of  milk  and  cream  is  the  principal  of 
the  many  enterprises  carried  on  on  these  farms.  With  the  completion  of  a 
central  dairy  barn  and  creamery,  they  have  now  commenced  the  equipment  of 
small  outstanding  dairy  farms  which  will  be  run  upon  the  co-operative 
system;  that  is,  the  farm  in  running  order  with  all  necessary  buildings,  cows, 
utensils,  pastures,  etc.,  will  be  turned  over  to  a  tenant  who- will  separate  the 
cream  there  and  carry  it  to  the  central  creamery,  utilize  the  skim  milk  in 
the  feeding  of  his  calves  and  Berkshires,  and  he  will  receive  for  his  work  a 
monthly  amount  which  will  represent  the  income  from  the  sales  after  a  cer- 
tain sum  has  been  deducted  for  interest  on  plant  and  cost  of  marketing  from 
the  price  that  the  Biltmore  Farms  receive  for  their  products.  This  amoimt 
will  be  about  the  same  as  if  the  tenant  lived  in  a  dairy  section,  owned  his 
cattle  and  plant,  and  was  selling  his  milk  at  a  creamery.  Dairying  con- 
ducted along  modern  lines  is  a  new  thing  in  this  section  and  many  problems 
have  been  worked  out,  such  as  the  best  pastures  and  soiling  crops,  and,  to 
a  certain  extent,  a  market  has  to  be  created  for  high  class  products.  The 
demand  for  these,  however,  is  continually  on  the  increase  and  it  is  intended 
to  continue  equipping  these  farms  until  this  demand  is  fully  met. 

"About  25  cows  will  be  kept  on  each  farm  in  order  to  make  them  small 
so  that  the  social  and  educational  features  of  the  settlement  may  be  worked 
up  to  the  best  advantage  with  good  schools,  etc.,  as  these  will  have  to  be  in- 
dependent of  those  now  conducted  by  the  Biltmore  Estate  in  the  village." 


Not  all  patrons  can  secure  cows  like  Golden  Rosebay  and  her  sisters, 
but  none  need  be  barred  from  using  this  ideal  to  breed  up  to  and  greatly 
improve  over  those  now  owned.  A  farm  will  support  a  Golden  Rosebay  as 
readily  as  it  will  su>tain  life  in  a  $25  scrub.  It  lies  with  the  owner  to  set  his 
own  standard  of  production  and  perfection. 


*^  A  man's  true  wealth  is  the  good 
he  does  in  this  world.^^— Mahomet. 


234 


DAIRY  ANIMALS  OF  THE  UNITED  STATES  AS  REPORTED 

UPON  BY  TWENTY  STATE  EXPERIMENT 

STATIONS. 


COWS  NOTED  FOR  THEIR  MILK  AND  BUTTER  RECORDS— SIRES  NOTED  FOR 

THEIR  WORTH  AS  HEADS  OF  DAIRY  HERDS— FACTS  OF  LIVE 

INTEREST  FOR  DAIRY    HERD    OWNERS. 

By  Prominent  Avihorities  on  Dairying. 


What  has  been  accompHshed  by  dairymen  in  the  past,  should  be  the 
best  guide  to  the  possibilities  of  dairying  of  the  present  hour  and  of  the 
coming  years  which  readers  of  this  volume  shall  have  in  which  to  attain 
their  measure  of  success  as  led  on  by  industry  and  a  healthy  ambition.  In 
the  pages  that  follow,  are  records  of  many  prominent  dairy  animals  tested 
and  noted  for  their  excellence  as  profit  makers,  and  serving  to  illustrate 
proven  ideas  of  breeding,  use  of  feed,  and  value  of  generally  better  care  and 
thought  than  many  have  been  in  the  habit  of  giving  their  dairy  herds. 

The  reports  are  from  the  records  of  the  agricultural  colleges  and  ex- 
periment stations  to  which  they  are  credited,  and  give  in  brief  the  results 
obtained  from  cows,  how  it  was  done,  and  the  reasons  therefor.  Bearing 
in  mind  that  the  experiment  stations  strive  to  make  their  start  where  the 
dairy  farmer  must  make  his,  and  in  their  treatment  of  the  herd  handle  it 
as  they  know  the  dairy  farmer  must  do  from  force  of  environment  or  limit 
of  expense,  the  owner  of  cows  who  reads  these  records,  will  do  so  with  a 
better  understanding  of  their  meaning  to  him,  and  the  results  he,  himself, 
should  be  able  to  secure. 

Good  dairy  cows  and  good  dairy  sires  are  the  ground-work  in  success- 
ful dairying,  and  enough  of  them  to  make  milk  production  worth  while  the 
effort  is  the  superstructure.  The  reports  teem  with  illustrations  and  ex- 
amples of  the  best  known  to  the  investigators  whose  reports  are  here  given, 
and  in  many  are  important  suggestions  drawn  from  carefully  made  observa- 
tions covering  long  periods  of  time  and  a  wide  range  of  experiment.     Their 

235 


236  THE  CREAMERY  PATRON's  HANDBOOK. 

value  to  the  creamery  patron  will  depend  upon    himself,  how  well    he  shall 
make  use  of  what  is  here  presented  for  his  interests. 

These  pages  are  largely  a  record  of  the  results  of  good  dairying. — re- 
sults such  as  the  previous  chapters  have  sought  to  point  out  the  way  by 
which  the  dairy  farmer  may  attain  them.  They  are  the  proof,  not  of 
theories,  but  of  the  methods  in  daily  practice  by  the  best  dairy  herd 
keepers  and  dairy  animal  breeders.  No  pet  ideas  are  here]expounded,  but 
simply  a  collation  of  facts  is  presented  as  they  stand  in  the  open  records 
of  the  stations  where  these  animals  have  been  reared,  or  as  they  have  come 
under  the  notice  of  the  author  who  tells  of  their  breeding  and  their  worth 
in  the  dairy.  They  comprise  records  of  poor  cows,  of  fairly  good  cows, 
of  very  good  cows,  and  of  exceptionally  good  cows,  as  well  as  reports  on 
sires  of  exceptional  excellence  as  heads  of  dairy  herds,  and  here  and  there 
a  more  complete  comment  on  whence  this  excellence  comes  and  why.  It 
is  expected  that  the  creamery  patron  seeking  improvement  in  his  dairy 
herd  will  find  these  reports  a  most  interesting  and  instructive  additional 
feature. 


ALABAMA. 

Agricultural  Experiment  Station  at  Auburn. 


Report  by  Prof.  J.  F.  Duggar,  Agriculturist. 


Our  records  here  are  only  of  two  years'  standing,  and  I  regret  that  I 
cannot  give  so  much  information  as  is  desired. 

Our  best  cow  is  a  Jersey — Susanna  Hazen  160,809.  At  three  years  of 
age,  with  first  calf,  she  made  330  pounds  of  butter  and  received  only  ordinary 
treatment.  Her  cost  of  keep  was  $25  and  she  gave  us  a  profit  of  $50.  She 
is  now  in  her  second  year  of  lactation,  and  now,  four  months  after  second 
calf,  is  yet  making  a  pound  of  butter  a  day,  receiving  only  ordinary  care. 

She  is  a  beauty  as  to  form,  color  and  disposition.  Her  yearling  heifer 
is  a  great  beauty  also,  teats  well  placed  far  apart;  the  udder  comes  Well  for- 
ward and  has  large  folds  of  loose  skin  running  well  up  behind.  She  has 
the  typical  dairy  form,  like  her  mother,  and  is  as  gentle  and  kind  as  a 
kitten.     Her  capacity  is  wonderful. 

Our  second  best  cow  has  a  record  of  315  pounds  of  butter  in  one  year. 
She  is  of  perfect  dairy  type  and  performs  according  to  the  care  she  receives. 
Last  year  she  gave  a  profit  of  $29,  but  it  was  an  off  year.     She  is  a  Jersey. 

The  yearly  production  of  butter  of  the  average  cows  in  our  state  is 
about  75  to  100  pounds.  Dairying  here  is  badly  neglected,  though  we  have 
many  advantages  over  other  sections — a  large  variety  of  good  yielding 
forage  crops,  a  long  pasture  season  and  a  mild  short  winter,  all  tending  to 
cheap  production. 


TESTED  DAIRY  ANIMALS CONNECTICUT.  237 

CONNECTICUT. 
Agricultural  Experiment  Station  at  Storrs. 


Report  by  C.  L.  Beach,  Professor  of  Dairy  Husbandry. 


The  study  of  individual  cows  of  the  college  herd  indicated  that  in  the 
cows  of  this  particular  herd  the  form  and  type  of  the  cow  is  more  reliable 
than  breed  alone  as  an  indication  of  her  productive  capacity,  grade  cows 
of  a  distinctive  dairy  type  surpassing  thoroughbreds  whose  type  indicated 
lack  of  dairy  quality.  In  order  to  test  the  relation  of  form  or  type  of  cows 
to  profitable  production,  we  divided  the  whole  herd  into  three  groups,  each 
cow  in  the  herd  being  included  in  the  group  to  the  type  of  which  she  most 
nearly  conformed.  The  divisions  were  made  according  to  the  physiolo- 
gical features  of  the  cow,  and  the  study  of  the  particular  form  of  each  cow, 


cow  No.  2*— REPRBSFNTING  THE  DAIRY  GROUP. 
Her  Own  Record  for  One  Year  (see  table  1)  is,  Milk  8,465  Pounds,  Butter  609  Pounds. 

along  the  lines  suggested  by  Prof.  T.  L.  Haecker,  in  his  study  of  the  cost 
of  production  with  the  herd  of  the  Minnesota  Experiment  Station. 

The  first  group  includes  the  thin,  spare,  deep  bodied  cows,  and  has  been 
called  the  "Dairy  group."  The  second  group  includes  those  carrying  too 
much  flesh,  and  is  styled  the  "Fleshy  group."  The  third  group  contains  those 
lacking  depth  and  width  of  the  barrel,  and  are  designated  as  "  Lack- 
ing abdominal  capacity."  The  results  of  this  grouping  and  a  comparison 
of  the  types  included  in  each  group  are  given  on  the  following  pages. 

1.  Dairy  group.  The  cows  in  this  group  are  spare,  with  deep  bodies 
and  well  sprung  ribs.     The  average  production  of  the  group  is  351  pounds 


238 


THE  CREAMERY  PATRON  S  HANDBOOK. 


of  butter,  and  6,190  pounds  of  milk.  The  average  cost  of  each  pound  of 
butter  is  12  cents,  and  each  100  pounds  of  rnilk  is  69  cents.  They  yield 
an  average  profit  of  $21.49  as  butter  cows,  and  $20.24  as  milk  producers. 
The  cow  chosen  to  represent  this  group  is  No.  2,  Copper  Queen,  shown  in  the 
cut  on  page  237. 


TABLE 

1- 

Record  of  the  cows  grouped  under  the  dairy  type. 

Cow. 

1 

PROFIT. 

BUTTER. 

MILK. 

6 

< 

Breed. 

II 

P4 

6- 

< 

6^ 

3  o  S 
O  3  o 

< 

Yrs 

$ 

$ 

$ 

Lbs. 

Cts. 

Lbs. 

Cts. 

1 

9 

Grade  Guernsey, 

44.54 

40.42 

41.04 

472 

9.44 

8558 

52 

•2 

10 

Jersey 

48.80 

42.82 

35.85 

509 

9.58 

8465 

58 

3 

2 

Grade  Guernsey. . 

40.60 

25.64 

19.64 

368 

11.00 

6024 

67 

4 

6 

Jersey 

40.21 

24.59 

13.58 

360 

11.10 

5379 

75 

5 

6 

Jersey 

38.18 

23.02 

11.96 

340 

11.20 

5014 

76 

6 

7 

Grade  Holstein .  . 

36.73 

19.61 

20.57 

313 

11.70 

5730 

64 

7 

13 

Guernsey, 

42.18 

22.08 

22.17 

357 

11.80 

6435 

66 

8 

2 

Grade  Guernsey. . 

37.78 

17.66 

22.99 

308 

12.20 

6077 

62 

9 

6 

Grade  Jersey  .... 

42.88 

18.86 

30.16 

343 

12.20 

7304 

59 

10 

7 

Grade  Jersey  .  . 

36.71 

16.75 

8.69 

297 

12.40 

4540 

81 

11 

8 

Ayrshire 

47.06 

20.44 

35.43 

375 

12.50 

8249 

57 

12 

7 

Grade. Guernsey. . 

40.04 

20.62 

7.50 

337 

12.50 

4754 

84 

13 

10 

Grade  Jersey  .  . 

44.08 

19.28 

21.40 

352 

12.50 

6548 

67 

14 

9 

Grade  Jersey  .... 

41.00 

15.88 

14.00 

316 

12.90 

5500 

75 

15 

8 

Grade  Guernsey. . 

43.13 

8.89 

12.95 

289 

14.90 

5608 

77 

16 

10 

Guernsey, 

42.68 

7.36 

5.96 

278 

15.30 

4864 

88 

Averaj 

^e  for  the  group  .  .  . 

41.66 

21.49 

20.24 

351 

12.00 

6190 

69 

2.  Fleshy  group.  The  cows  in  this  group  are  large  framed  animals.  The 
neck  is  thick,  the  shoulders  heavy,  the  loin  wide,  withers  round,  crops  full, 
brisket  heavy,  and  as  a  class  they  are  animals  that  take  on  flesh  easily  and 
look  smooth  and  plump.  They  make  an  average  of  only  217  pounds  of 
butter  each,  and  less  than  4,000  pounds  of  milk.  When  the  labor  expended 
in  their  care  is  taken  into  consideration,  they  are  all  kept  at  a  loss.  They 
charge  in  cost  of  food  18.1  cents,  or  6  cents  more  than  the  dairy  group, 


TESTED  DAIRY  ANIMALS CONNECTICUT. 


239 


for  each  pound  of  butter,  and  31  cents  more  for  each  100  pounds  of  milk. 
The  cow  No.  23,  shown  in  the  cut  below,  is  chosen  to  represent  this  group. 


cow  No.  23*-RBPRESENTING  THE  FLESHY  GROUP. 
Her  Record  for  One  Year(see  table  2)  is,  Milk  5,069  Pounds,  Butter  276  Pounds. 

TABLE  2. 

Record  of  the  cows  grouped  under  the  fleshy  type. 


cow. 

a 

O    8j 

1 

PROFIT. 

BUTTER. 

MILK. 

d 

i 

Breed. 

II 

H 

I! 

p  »  3 

O  3  « 

< 

1|- 

III 

1^ 

m 

III 

2 

yrs. 
8 
9 
4 

7 

Grade  Jersey .'.... 
Tersev 

$ 

40.77 
46.21 
32.36 
35.05 

$ 

5.49 

3.47 

-2.66 

-4 .09 

$ 

-4.48 
4.48 

-  .95 
3.21 

Lbs. 
257 
276 
165 
172 

Cts. 

15.8 

16.7 

19.5 

20.3 

Lbs. 
3629 
5069 
3141 
3826 

$ 
1.12 
.91 

24 
25 

Grade  Guernsey. .  . 
Ayrshire 

1.03 
.92 

Average  for  the  group  .  . 

38.59 

.55       .56 

217        18.1 

3916      1.00 

— Represents  amount  lost. 

3.  Group  lacking  abdominal  capacity.  This  group  contains  five  cows 
lacking  in  depth  and  width  of  barrel.  They  consume  a  little  less  food  than 
group  1,  and  yield  considerably  less  profit  in  return  from  both  milk  and 
butter.  The  cows  in  this  group  differ  from  those  in  group  1  in  both  form 
and  disposition.     No.   18  in  the  group  is  a  quarrelsome  animal,  and.  the 


240 


THE  CREAMERY  PATRON  S  HANDBOOK. 


boss  of  the  herd.  No.  19  is  a  very  nervous  cow,  and  uses  her  energy  in 
unnecessary  work.  No.  20  is  a  discontented  animal,  always  on  the  alert 
for  an  open  gate,  and  often  found  where  she  ought  not  to  be.  As  a  group 
these  cows  are  "light  on  their  fept,"  and  very  active  animals,  which  may 
account  somewhat  for  their  low  production.  They  charge  in  food  14.9 
cents  for  butter  and  77  cents  per  100  pounds  for  milk.  They  are  not  profit- 
able animals,  and  should  be  weeded  but  of  every  dairy  herd.  The  cow 
representing  this  group  is  No.  20. 


f 


COW  No.  20*-REPRESENTING  THE  GROUP  LACKING  ABDOMINAL  CAPACITY. 
Her  Record  for  One  Year  (see  Table  3)  is,  Milk  4,122  Pounds,  Butter  240  Pounds. 

TABLE  3. 

Record  of  the  cows  grouped  under  the  type  with  small  barrel. 


Cow. 

li 
1 

Profit. 

butter. 

MILK. 

d 

< 

Breed. 

is 
1"- 

1^ 

3  o  S 
O  3  oj 

< 

|0| 

< 

Yrs 

$ 

$ 

% 

Lbs. 

Cts. 

Lbs. 

Cts. 

17 

6 

Grade  Jersey  .... 

37.59 

13.17 

13.24 

282 

13.3 

5083 

75 

18 

7 

Grade  Guernsey. . 

41.75 

10.81 

6.53 

292 

14.3 

4828 

86 

19 

7 

Ayrshire 

41.27 

10.21 

30.61 

286 

14.4 

7188 

57 

*20 

7 

Guernsey 

39.36 

4.92 

1.86 

246 

16.0 

4122 

95 

21 

6 

Ayrshire 

39.22 

2.72 
8.36 

14.79 

233 

16.8 

5401 
5322 

73 

Avera^ 

ye  for  the  group  .  .  . 

39.83 

13.40 

267 

14.9 

77 

TESTED  DAIRY  ANIMALS CONNECTICUT.  241 

ANATOMICAL  AND  PHYSIOLOGICAL  FEATURES   OF  THE  DAIRY  COW. 

Intelligent  and  progressive  farmers  and  dairymen  are  becoming  more 
familiar  with  the  fact  that  milk  and  butter  producing  qualities  of  cows  are 
accompanied  by  a  general  vigor,  conformation,  temperament,  fineness, 
bearing,  and  other  features  that  are  quite  characteristic.  Dairymen  who 
profit  most  in  the  keeping  of  cows  familiarize  themselves  with  these  charac- 
teristics and  understand  their  relationship  to  capacity  for  production. 
This  is  understood  best  by  those  who  have  had  long  experience  with  cows, 
and  have  studied  under  widely  varying  conditions  their  general  form  and 
manner,   especially  in  connection  with  accurate  records  of  performance. 


DAIRY  TYPE  (COW  No.  2) 
To  Illustrate  Points  Referred  to  in  the  Text. 

In  a  general  way  such  knowledge  includes  some  idea  of  the  anatomy  and 
physiology  of  the  cow,  particularly  with  reference  to  the  general  locality, 
development,  and  functions  of  the  various  organs  concerned  in  the  produc- 
tion of  milk  and  butter. 

In  a  discussion  of  this  subject  the  dairy  cow  may  be  considered  as  a 
complex  machine  developed  for  a  particular  purpose,  consisting  of  a  frame- 
work of  characteristic  form,  supporting  parts  that  are  most  essential 
to  the  purpose  and  parts  that  are  less  essential,  the  essential  parts  being 
those  directly  concerned  in  the  production  of  milk  and  butter,  while  the 
less  essential  parts  are  only  indirectly  concerned. 

The  figure  above  of  cow  No.  2  shows  the  outline  and  general  features 
of  a  profitable  cow  of  the  dairy  type,  and  illustrates  points  referred  to  in 
the  following  paragraphs: 

In  the  opinion  of  the  writer  it  seems  justifiable  to  state  that  the  general 
constitutional  vigor  of  the  cow  is  of  primary  importance,  and  that  of  nearly 


242  THE  CREAMERY  PATRON's  HANDBOOK. 

as  great  importance  are  efficient  digestive  organs;  large  and  well  formed 
milk  organs;  strong  heart  and  good  blood  circulation;  large,  strong  lungs; 
and  a  highly  developed  nerve  system.  For  convenience  in  the  present 
discussion  these  are  called  the  essential  organs,  and  are  considered  here 
with  some  remarks  concerning  their  uses  or  functions. 

Digestive  organs.  Milk  is  a  manufactured  article,  produced  by  the 
cow  from  the  food  which  she  consumes.  The  capacity  of  a  cow  for  produc- 
ing milk  depends  largely  upon  her  capacity  for  digesting  food  and  assimilating 
it  into  her  tissues.  For  the  accommodation  of  a  large  and  efficient  digestive 
apparatus  a  good  dairy  cow  should  have  a  long,  deep  and  wide  barrel  with 
well  sprung  ribs.  This  form  of  middle  piece  gives  ample  room  for  the  storage 
of  food,  and  for  an  apparatus  capable  of  disposing  of  large  quantities  of 
the  coarse,  bulky  fodder  which  the  cow  consumes. 

Milk  organs.  The  milk  organs  are  quite  intimately  concerned  in  the 
productive  capacity  of  the  cow,  as  it  is  in  these  that  the  milk  and  butterfat 
are  finally  elaborated  from  the  food.  It  is  not  altogether  cleaily  under- 
stood how  the  milk  is  made  in  the  gland,  but  it  seems  quite  probable  that 
it  is  produced  by  the  epithelial  cells  within  the  udder.  So  far  as  is  known, 
the  quantity  of  milk  that  can  be  produced  depends  in  a  large  part  upon 
the  number  and  activity  of  these  cells.  The  number  of  such  cells  is  limited 
by  the  size  of  the  udder  and  the  amount  of  fatty  tissue  it  contains.  The 
dairy  cow  should  therefore  have  a  large  udder  capacity,  the  larger  the 
better,  but  the  size  of  the  udder  should  not  be  due  to  any  large  amount 
of  fat  or  flesh.  There  should  be  an  elasticity  of  the  tissue  with  a  shrinkage 
of  the  udder  when  empty.  The  udder  should  have  considerable  surface 
extending  far  forward  and  well  up  behind.  It  should  be  well  balanced  and 
symmetrical  in  shape,  indicating  good  development  in  all  quarters;  for  the 
more  perfectly  developed  the  organ  is,  the  larger  the  amount  of  milk  it  will  be 
likely  to  yield.  It  should  be  spread  considerably  from  side  to  side  also, 
while  the  teats  should  be  even  and  squarely  placed.  To  make  room  for 
such  a  capacious,  well  developed  udder,  the  hind  legs  of  the  cow  should 
be  wide  apart,  the  thighs  should  be  thin,  and  the  flanks  high  arched. 

The  activity  of  the  udder,  or  the  amount  of  work  done  in  it,  is  indicated 
to  some  extent  by  the  quantity  of  blood  that  passes  through  it,  which  depends 
quite  largely  upon  the  capacity  of  the  blood  vessels  which  are  connected 
therewith.  It  is  important,  therefore,  that  there  should  be  a  strong  and 
full  development  of  the  arteries  and  veins  of  the  udder  and  abdomen.  The 
milk  veins  should  be  large  and  elastic,  should  extend  well  to  the  front,  and 
should  enter  the  abdomen  through  large  or  numerous  orifices,  thus  permitting 
a  strong  flow  of  blood  through  them  with  a  minimum  of  resistance  as  it 
returns  to  the  heart.  Besides  these  veins,  there  is  a  network  of  them  in 
the  forequarters  of  the  udder,  and  still  others  pass  upward  behind,  which, 
when  large,  indicate  considerable  productive  capacity. 

Pelvic  organs.  Dairying  is  based  upon  the  maternity  of  the  cow.  It 
is  the  mother  function  that  arouses  the  milk  organs  into  activity  for  the 


TESTED  DAIRY  ANIMALS CONNECTICUT  .  243 

feeding  of  the  offspring.  Many  generations  of  selection  and  breeding  by- 
man  have  prolonged  the  period  of  activity  of  these  organs  in  the  dairy  cow, 
but  the  beginning  is  always  a  function  of  reproduction,  which  must  occur 
with  considerable  regularity  in  profitable  cows.  In  order  that  this  may  occur 
with  the  least  tax  upon  the  general  vigor  and  activity  of  the  cow,  she  should 
have  broad  hips  and  a  high  pelvic  arch,  furnishing  ample  room  for  the  young 
before  birth  and  providing  for  its  easy  delivery. 

Heart  and  lungs.  The  chest  should  be  deep,  providing  room  for  generous 
sized  heart  and  lungs.  These  organs,  vital  in  every  animal,  are  required 
to  do  more  than  ordinary  work  in  the  dairy  cow.  The  digestion  of  a  large 
amount  of  food  and  its  conversion  into  milk  require  an  expenditure  of  energy 
and  vitality  equal  to  that  expended  in  the  performance  of  hard  work. 
Therefore,  there  should  be  a  vigorous  circulation  of  blood  and  ample  pro- 
vision for  its  purification  and  for  a  large  supply  of  oxygen. 

The  nerve  system.  The  digestive  tract  prepares  the  food  for  assimilation 
into  the  tissues,  the  udder  elaborates  the  milk,  the  heart  forces  the  blood 
with  its  load  of  food  and  oxygen  through  the  body,  the  lungs  supply  oxygen 
to  the  blood  and  remove  from  it  the  products  of  the  oxidation  which  takes 
place  in  the  body ;  but  the  brain  and  nerve  system  are  concerned  in  all  these 
operations.  Through  the  influence  of  this  system  the  activities  of  all  the 
organs  are  aroused,  guided,  controlled  and  harmonized.  In  the  cow  the 
heart  and  lungs  are  ever  active.  The  digestion,  absorption  and  assimilation 
of  food,  and  perhaps  the  mysterious  elaboration  of  milk,  are  constantly 
going  on.  Collier  estimates  that  a  cow  giving  an  average  quantity  of  milk 
produces,  on  an  average,  138,210,000  fat  globules  per  second  during  each 
24  hours.  This  and  the  secretion  of  the  other  constituents  of  the  milk 
illustrate  the  amount  of  activity  in  the  milk  organs  alone,  and  suggest  the 
need  of  a  highly  developed  nerve  system.  The  more  pronounced  of  the 
outward  signs  that  indicate  this  nerve  development  are  a  bright,  lively,  and 
prominent  eye,  this  prominence  causing  a  dished  face;  a  wide  forehead; 
a  wide  junction  of  the  skull  and  spinal  column,  indicating  a  large  brain; 
a  large  prominent  backbone,  giving  room  for  a  well  developed  spinal  cord; 
a  long  slim  tail;  and  considerable  energy  and  vigor  and  style  of  action. 

The  correlation  of  parts.  It  is  to  be  observed  that  further  help  in  the 
study  of  dairy  cows  is  an  understanding  of  the  reciprocal  relations  between 
the  different  parts  of  the  body.  It  is  in  accordance  with  this  correlation  that 
the  parts  of  the  body  here  spoken  of  as  less  essential  may  be  said  to  be  indi- 
rectly concerned  in  the  production  of  milk;  for  the  same  food  can  not  be  used 
at  the  same  time  for  both  forming  flesh  and  producing  milk ;  hence  the  smaller 
the  amount  of  food  used  in  the  formation  of  tissues  of  these  less  essential 
parts,  the  larger  the  amount  that  will  be  left  to  be  converted  into  milk. 

Less  essential  parts.  The  energy  of  the  dairy  cow  is  directed  as  com- 
pletely as  possible  toward  the  production  of  milk  and  butter.  The  tendency 
to  produce  milk  has  been  increased  as  much  as  possible  by  breeding,  in- 
heritance and  development;  and   likewise,  the  tendency  to  lay  on  flesh  has 


244  THE  CREAMERY  PATRON's  HANDBOOK. 

been  restrained.  Thus  the  less  essential  parts  of  the  dairy  cow  have  been 
depleted  or  have  "paid  tribute"  to  the  parts  which  are  more  essential  to 
the  purpose  for  which  she  was  bred.  This  has  resulted  in  developing  a 
cow  with  a  fine,  slender  head  and  neck;  light  fore  quarters  with  but  little 
flesh;  rear  quarters  thin,  incurved  at  the  rear  and  sides,  showing  but  little 
flesh;  sharp  withers;  spare  crops;  and  a  generally  thin,  bony,  angular  body, 
devoid  of  all  unnecessary  flesh. 

The  writer  is  aware  that  this  idea  of  the  type  of  the  "special  purpose" 
cow  is  opposed  by  advocates  of  the  "general  purpose"  cow,  as  well  as  by 
numerous  breeders,  owners  and  experimenters.  Correct  conclusions  as  to 
the  exact  type  of  cow  best  adapted  for  large  dairy  performance  can  only  be 
drawn  after  studying  the  records  of  many  cows,  from  the  economic  standpoint, 
and  for  full  lactation  periods.  Even  then  there  may  be  exceptions  to  the 
general  conclusions  arrived  at.  But  the  dairyman  is  seeking  for  the  cow 
most  profitable  for  his  own  particular  purpose,  and  will  usually  be  guided 
by  the  general  law  of  averages. 

AVERAGE  PRODUCTION  OF  BUTTER  PER  COW. 

In  order  to  get  some  idea  of  the  actual  average  production  in  Connecticut 
the  writer,  during  the  summer  of  1899,  made  a  canvass  of  a  large  number 
of  herds  whose  owners  patronized  one  of  the  large  creameries  in  this  state. 
From  data  collected  in  this  canvass  an  average  production  of  butter  per 
cow  was  estimated,  and  is  tabulated  below.  The  amounts  stated  here  are 
based  upon  the  quantities  of  actual  butter-fat  delivered  to  the  creamery, 
together  with  the  careful  estimates  of  the  quantities  of  milk,  cream  and 
butter  used  by  the  different  families  on  the  farms  where  the  herds  were 
kept,  as  well  as  the  amounts  of  milk  used  in  raising  or  fattening  calves  on 
the  farm. 

Average  annual  production  of  butter  per  cow  by  the  herds  of  the  patrons  of  one 

Connecticut  creamery. 

1  herd  comprising  10  cows  averaged    300  or  more  pounds 

8      "  "  58     "  "  250  to  300 

16      "  "  133     "  "  200  to  250 

14      "  "  89     "  "  150  to  200 

8      "  "  102     '•  "  less  than  150       " 

47  herds       "  392     "  '♦  199 

The  results  of  this  canvass  show  that  only  one  herd  averaged  more 
than  300  pounds  of  butter  per  cow  per  year,  and  only  eight  herds  averaged 
from  250  to  300  pounds.  The  actual  butter  production  per  cow  per  year 
in  the  whole  47  herds  of  392  cows  averaged  199  pounds.  From  the  best 
data  available  it  appears  that  the  average  conditions  in  New  England  require 
that  a  cow  shall  produce  not  less  than  250  pounds  of    butter  per  annum 


3»- 

TESTED  DAIRY  ANIMALS ILLINOIS.  245 

before  she  can  begin  to  yield  a  profit,  when  the  cost  of  food,  labor  and  other 
items  are  computed  at  the  market  prices.  Yet  the  above  canvass  shows 
that  only  one-fifth  of  the  cows  included  in  the  examination  exceeded  this 
amount,  while  the  general  arverage  is  50  pounds  below  it.  If  these  figures 
are  taken  as  a  fair  index  of  the  average  production  throughout  the  state 
then  it  would  seem  that  the  dairy  industry  in  Connecticut  is  far  less  profitable 
than  it  ought  to  be. 

It  is  not  difficult  to  discover  sufficient  reason  for  such  poor  showing, 
locally  and  generally,  on  the  part  of  Connecticut  herds.  Improper  and 
irrational  feeding  and  poor  care  and  management  are  causes  in  a  great  many 
instances  in  which  the  quality  of  the  cows  might  assure  better  results  under 
different  feeding  and  care.  There  are  records  of  experiments  in  which 
herds  of  very  ordinary  cows,  under  proper  care  and  feeding,  have  produced 
surprising  amounts  of  milk  and  butter,  and  have  yielded  handsome  profits. 
But  a  little  careful  study  of  dairy  herds  leads  to  the  conclusion  that  no 
inconsiderable  part  of  the  trouble  lies  in  keeping  cows  that  no  system  of 
feeding  nor  the  best  care  and  management  coul4  ever  make  profitable, 
at  least  so  far  as  the  dairyman  is  concerned. 


ILLINOIS. 
Agricultural  Experiment  Station  at  Urbana. 


Report  by  W.  J.  Fraser,  Assistant  Professor  of  Dairy  Husbandry. 


Rose.  A  grade  cow,  age  14  years,  weight  1,225  pounds.  Production 
for  five  lactation   periods   as   follows: 

June  6,  1894,  to  February  24,  1896,  time  1  year,  8  months,  18  days— 
14,462.1  pounds  milk,  703.89  pounds  butterfat,  821.1  pounds  butter. 

April  7,  1896,  to  December  6,  1897,  time  1  year,  8  months— 14,536 
pounds  milk,  762.19  pounds  butterfat,  889.22  pounds  butter. 

February  14,  1898,  to  February  27,  1899,  time  1  year,  13  days— 12,497.5 
pounds  milk,  506.93  pounds  butterfat,  591.41  pounds  butter. 

April  10,  1899,  to  July  2,  1900,  time  1  year,  2  months,  22  days— 12,579.5 
pounds  milk,  637.45  pounds  butterfat,  743.69  pounds  butter. 

August  27,  1900,  to  September  22,  1901,  time  1  year,  25  days— 6,018 
pounds  milk,  291.13  pounds  butterfat,  339.65  pounds  butter. 

Description:  Wedge  shape  as  viewed  from  top  and  front;  general 
appearance  robust;  head  broad  between  eyes,  well  dished,  quite  fine;  eyes 


246 


THE  CREAMERY  PATRON  S  HANDBOOK. 


large,  bright,  prominent;  horns  good  length,  small,  fine;  muzzle  large;  neck 
long,  quite  fine,  well  attached  to  shoulders  and  head;  back  straight,  strong; 
tail,  large,  fine;  switch  large;  withers  sharp;  hips  broad,  prominent;  good 
length  from  hip  points  to  thurl  bones;  chest  very  deep;  ribs  far  apart,  well 
sprung;  abdomen  very  large;  legs  well  shaped,  strong;  hide  medium,  loose; 
hair  medium;   secretions  abundant,   yellow;   udder  large,   capacious,   well 


ROSE— A  GRADE  COW. 
Produced  658.9  Pounds  Butter  in  One  Year. 


balanced;  teats  good  size,  easily  milked,  well  placed;  milk  veins  large,  tor- 
tuous, few  small  branches;  temperament  very  active,  sensible,  maternal. 


ZUIDER    ZEE    AGNES. 

Description:  Wedge  shape  as  viewed  from  top,  side  and  front;  gen- 
eral appearance  hardy;  head  fine,  broad  between  eyes,  well  dished,  clean 
cut;  muzzle  large;  eyes  medium,  quite  prominent;  horns  good  length,  small; 
neck  long,  slim,  well  attached  to  head  and  shoulders;  back  straight,  strong; 
tail  long,  fine;  switch  large;  withers  sharp;  loin  strong;  hips  broad,  promi- 
nent; good  length  from  hip  points  to  thurl  bones;  chest. lacking  in  depth;  ribs 
large,  far  apart,  well  sprung;  abdomen  large,  well  shaped;  hide  loose,  pliable; 


TESTED    DAIRY    ANIMALS ILLINOIS. 


247 


secretion  abundant;  udder  very  large,  well  balanced,  good  quality;  teats  well 
placed,  good  sized,  easily  milked;  milk  veins  large,  tortuous.  Age,  5  years; 
Weight  1,250  pounds. 

First  lactation  period,  one  year,  produced  11,364.2  pounds  milk,  390.77 
pounds   butterfat,    455.9   pounds   butter. 

First  six  months  of  second  lactation  period  produced  8,280  pounds 
milk,  277.31  pounds  butterfat,  323.53  pounds  butter. 

Yield  for  one  day,  76  pounds  milk. 

Average  yield  for  30  days,  68  pounds  milk. 


ZUIDER  ZEE  AGNES -HOLSTEIN-FRIESIAN. 
Produced  456.9  Pounds  Butter  in  One  Year  at  Four  Years  Old. 


TINA   CLAY  S  PIETERTJE  BELL. 


Description:  Wedge  shape  as  viewed  from  top,  side  and  front;  gen- 
eral appearance  hardy;  head  broad  between  eyes,  fairly  well  dished;  eyes 
large,  bright,  prominent;  muzzle  large;  horns  small,  long;  neck  long,  slim 
and  well  attached  to  shoulders  and  head;  back  straight,  strong;  tail  long, 
fine;  switch  large;  withers  quite  sharp;  loin  strong;  hips  broad,  prominent; 
length  from  hip  points  to  thurl  bone  fair;  chest  lacking  in  depth;  ribs  far 
apart,  well  sprung;  abdomen  large;  legs  strong,  well  shaped;  hide  rather 
thin  and   loose;   secretions  quite  abundant;  udder  large;  capacious,   fair 


248 


THE  CREAMERY  PATRON  S  HANDBOOK. 


quality,  slightly  cut  up  between  the  teats,  somewhat  fleshy;  teats  large; 
milk  veins  large,  quite  straight,  unbranched;  temperament  nervous.  Age 
12  years.  Weight  1,200  pounds.  Production  for  one  year — 12,416.9 
pounds  milk,  414.68  pounds  butterfat,  483.79  pounds  butter. 

The  production  of  two  other  cows  as  recorded  at  the  station  is  given 
as  follows: 

JocKEMKE.  Holstein-Friesian,  imported.  From  June  19,  1895,  to 
June  18,  1896,  time  one  year — 15,070.1  pounds  of  milk,  568.63  pounds  but- 
terfat, 663.4  pounds  butter. 


TINA  CLAF'S  PIBTERTJB  BELL-HOLSTBIN-FRIESIAN, 

Produced  483.79  Pounds  Butter  in  One  Year. 

Exile's  Torment.  Jersey.  First  lactation  period,  time  1  year,  5  months 
— 7,620.4  pounds  milk,  412.43  pounds  butterfat,  481.17  pounds  butter. 
Second  lactation  period,  first  6  months — 4,586.8  pounds  milk,  237.38  pounds 
butterfat,  269.94  pounds  butter. 


TESTED  DAIRY  ANIMALS INDIANA. 

INDIANA. 


249 


Agricultural  Experiment  Station  at  Lafayette. 


Report   by  C.   S.  Plumb,   Director. 


The  Indiana  station  has  owned  several  very  superior  cows,  although 
we  have  no  continuous  year's  test  of  both  milk  and  butterfat  that  will 
show  the  best  capacity  of  these  individuals.  At  the  present  time  there  are 
four  animals  of  interest  in  the  herd,  two  being  Holstein-Friesians  that  have 


JERSEY  cow  "EARLY  MORN"  506,661. 

made  records  which  have  placed  them  in  the  advanced  registry  of  the  Hol- 
stein-Friesian  Association  of  North  America,  and  two  Jerseys  with  recorded 
tests  in  the  butter  books  of  the  American  Jersey  Cattle  Club.  The  follow- 
ing records  of  two  cows  may  be  of  interest  to  readers  of  this  book: 

Early  Mom  was  a  daughter  of  Ruby's  Harry,  15,664,  a  son  of  Fancy's 
Harry,  9,777,  that  was  killed  in  a  railroad  wreck  before  his  merits  as  a  bull 
became  known.     She  was  from  Pinky  Spry,  18,316,  a  daughter  of  Tormentor 


250 


THE  CREAMERY  PATRON  S  HANDBOOK. 


3,533  imp.     On  the  sire's  side,  Early  Morn  was  also  a  great  granddaughter 
of  Tormentor,  through  Ruby's  Torment,  her  granddam. 

Early  Morn  was  dropped  April  4,  1887,  and  came  into  the  possession 
of  the  Indiana  Station  in  December,  1890,  where  she  remained  until  her 
death  in  May,  1899.  She  was  a  large  Jersey,  having  weighed  nearly  1,300 
pounds  in  her  time.  Her  udder  was  very  superior,  the  front  part  being 
nearly  perfect,  the  hind  part  however,  not  being  quite  as  full  as  it  should 
be.      Her  milk  veins  were  simply  fair.     The  udder  was  very  elastic  and 


HOLSTEIN-FRIESIAN  COW  "MANADA  PURDUE  Srd,"  50,483. 


milked  down  well.       She  always  carried  plenty  of  flesh,  and  had  fine  hand- 
ling quality. 

In  1897  a  careful  record  was  made  of  Early  Morn's  work.  During 
that  period,  beginning  with  April  13,  ending  January  13,  1898,  during  a 
period  of  275  days,  she  produced  5,830.3  pounds  of  milk.  Samples  from 
each  milking,  by  Babcock  test,  showed  330.60  pounds  of  pure  butterfat, 
equal  to  1.2  pound  per  day.  For  the  first  five  and  one-half  montljs  of  this 
period  of  lactation  all  of  her  cream  was  saved  and  churned  separately,  the 


TESTED     DAIRY    ANIMALS INDIANA.  251 

milk  being  run  through  a  separator,  and  made  248  pounds  and  one-half  ounce 
of  butter,  worked  and  salted  one  ounce  to  the  pound. 

From  March  12  to  19,  1895,  a  special  test  was  made  of  Early  Morn,  and 
this  was  reported  to  the  American  Jersey  Cattle  Club,  and  is  in  the  pub- 
lished tests  of  the  club.  During  the  test (7  days)  she  produced  248.8  pounds 
of  milk  from  which  was  produced  17  pounds  13^  ounces  of  butter,  worked 
and  salted  one  ounce  to  the  pound.  She  consumed  during  the  trial  84 
pounds  of  hominy,  42  pounds  of  bran,  21  pounds  of  oil  meal,  55  pounds  of 
clover  hay,  193  pounds  of  silage.' 

For  11  months  ending  January,  1894,  she  produced  6,737.7  pounds  of 
milk,  an  average  of  20.9  pounds  a  day,  while  for  396  days  ending  in  1896 
she  made  7,754.8  pounds,  an  average  of  19^  pounds  a  day. 

MANADA    PURDUE    3RD. 

This  Holstein-Friesian  cow  was  dropped  at  the  Indiana  Agricultural 
Experiment  Station  on  November  16,  1894,  and  was  sired  by  Pietertje 
Netherland  Artis,  13203,  her  dam  being  Manada  Purdue,  22043.  The  sire 
was  by  Pietertje  Netherland  12804,  a  son  of  Netherland  Duke  1571  H.  H.  B., 
and  Pietertje  3rd,  11244,  while  on  the  dam's  side  he  was  a  grandson  of 
Prince  of  Artis,  2479  H.  H.  B.  His  six  nearest  female  relatives  averaged 
about  18,000  pounds  of  milk  a  year  each.    . 

On  the  dam's  side,  the  granddam  of  Manada  Purdue  3rd,  was  an  im- 
ported cow  by  the  name  of  Manada,  that  was  a  very  fine  example  of  the 
dairy  type,  and  withal  a  superior  Holstein,  exceptinginthe  quality  of  her  milk. 

On  January  30  of  this  year,  Manada  Purdue  3rd  dropped  a  bull  calf 
which  on  the  day  of  birth  weighed  125  pounds,  the  heaviest  calf  dropped 
at  Purdue  University  in  11  years.  On  Monday  morning,  February  24,  a 
test  was  made  of  this  cow  for  seven  days.  During  this  period  she  produced 
489  pounds  of  milk  which  by  Babcock  test  showed  16.72  pounds  pure  butter- 
fat.  Her  milk  was  run  through  a  separator,  and  from  the  cream  in  two 
chumings  were  made  19  pounds  three  ounces  of  unworked  butter,  and  17 
pounds  15  J  ounces  of  worked  butter,  salted  one  ounce  to  the  pound.  The 
greatest  amount  of  milk  she  produced  in  one  day  was  75.4  pounds  on  Tuesday, 
which  showed  2.6  pounds  pure  butterfat. 

During  this  trial  she  consumed  63^  pounds  of  clover  hay,  300  pounds 
of  silage,  60  pounds  of  bran,  42  pounds  of  gluten  meal,  28  pounds  of  hominy 
feed  and  seven  pounds  of  oil  meal.  On  the  basis  of  figures  adopted  by  the 
Holstein-Friesian  Association  of  North  America,  the  cost  of  this  feed  would 
be  $1.32.  This  is,  however,  considerable  lower  than  prevailing  prices  for 
feed  this  winter  would  make  it. 

A  year's  test  prior  to  1902  of  this  cow  has  not  been  made,  as  her  period 
of  lactation  has  been  broken  into  to  use  as  a  nurse  cow  on  some  show  stock, 
but  during  1902  she  is  under  careful  test  in  every  way  to  measure  up  her 
working  capacity,  samples  of  her  daily  milk  being  subjected  to  Babcock 
test.  She  is  a  cow  however  that  will  yield  a  good  margin  of  profit  over  the 
cost  of  production. 


252 


THE  CREAMERY  PATRON  S  HANDBOOK. 

KANSAS. 


Agricultural  Experiment  Station  at  Manhattan. 


Report  by  Professor  D.  H.  Otis,  Dairy  Husbandman. 


Of  the  cows  presented  under  this  report  Professor  Otis  says: 

"We  send  you  sorrie  pictures  of  our  best  scrub  cows,  together  with  their 

records.      I  would  say  that  the  cows  were  common  cows  picked  up  here 

and  there  over  the  country,  and  we  have  no  information  as  to  their  age  or 

orevious    treatment,  before    coming    to     college.     The    general     type     is 


% 

> 

•'■••SI 

J^HI 

K    ' 

''M 

■^ 

r 

^m 

i 

...^ 

1 

^Hpil 

SCRUB  cow  No.  33. 
Tear's  Record— Milk,  8,642;   test,  3.7;  butterfat,  320.59. 

given  in  the  picture, and  I  do  not  know  as  I  can  add  anything  in  the  way 
of  characteristics  that  would  be  of  particular  value;  they  are  simply 'cows. 
They  have  made  good  records  for  common  stock.  According  to  Secre- 
tary Coburn's  reports  the  average  Kansas  cow  produces  less  than  90  pounds 
of  butter  a  year.     I     made    an    investigation    four    years    ago  in  one  of 


TESTED  DAIRY  ANIMALS KANSAS. 


253 


the  best  creamery  districts  of  the  state  and  found  that  the  average  cow  of 
82  different  herds  visited  produced  125  pounds  of  butter  a  year." 

Professor  Otis  has  "picked  these  cows  up  here  and  there"  and  neces- 
sarily from  among  those  furnishing  the  average  of  90  to  125  pounds  butter 
yearly.  The  excellent  record  these  have  made  while  at  the  college,  is,  there- 
fore, mostly  the  result  of  better  care  and  handling,  showing  in  a  practical 
manner  what  a  dairyman  can  do  with  his  own  herd  by  giving  thought  to 


SCRUB  cow  No.  72. 
Year's  Record— Milk,  7,965  pounds;  test,  4.27  per  cent. 


butterfat,  310.42. 


the  cow's  needs  in  the  way  of  foods  to  stimulate  milk  secretion  and  the 
comfort  of  correct  stable  management.  Professor  Otis'  letter,  the  pictures 
that  follow,  and  the  yearly  records  of  milk  and  butter  production  of  these 
"picked  up  scrub  cows"  will  tell  their  own  story  to  the  patron  who  is  honestly 
trying  to  improve  his  herd  and  his  dairying  methods. 


4if 


KANSAS-SCttUB   COW  No.  20. 
Year's  Record— Milk,  9,116  pouads;  test,  4.21  per  cent.;  butterf at, 383.7. 


254 


TESTED  DAIRY  ANIMALS KENTUCKY. 

KENTUCKY. 


255 


Agricultural  Experiment  Station  at  Lexington. 


Report  by  D.  W.  May,  Animal  Husbandry. 


The  station  owns  a  herd  of  Jersey  cattle,  containing  among  other  good 
animals,  Dollie's  Valentine,  105049.  This  cow  was  dropped  February  14, 
1894,  and  is  out  of  Dollie  Fay,  105047,  by  Oonan's  Tormentor  Pogis,  30505. 
Dollie's  Valentine  has  made  18  pounds  1  ounce  of  butter  per  week  and  a 


DOLLIE'S  valentine  105,049— JERSEY. 
Produced  in  One  Year  10,218  Pounds  of  Milk,  Yielding  676.5  Pounds  Butter. 

yearly  record  of  10,218  pounds  of  milk  and  676.5  pounds  of  butter.  This 
represents  an  average  of  27.99  pounds  of  milk  and  1.85  pounds  of  butter 
daily  for  one  year. 

I  send  a  photograph  of  Guenon's  Lad,  54422.  This  imported  bull  was 
owned  by  the  Kentucky  Agricultural  Experiment  Station.  He  was  dropped 
January  21,  1897.  He  took  first  prize  at  the  Interstate  Fair  at  Louisville 
in  the  fall  of  1901,  winning  over  the  prize  bull  of  the  Pan-American  Exposi- 
tion of  the  same  year.     Shortly  after  this  he  was  sold  for  $3,550. 


t  n:^ 


KENTUCKY— GUBNON'S   LAD   54,422— JERSEY. 
Prize  Bull  at  Interstate  Fair,  Louisville,  Ky.,  1901.    Sold  for  $3,550. 


256 


TESTED  DAIRY  ANIMALS MARYLAND.  257 

MARYLAND. 


Agricultural  Experiment  Station  at  College  Park. 


Report  by-H.  J.  Patterson,  Director. 


There  is  no  doubt  but  that  good  care  and  feeding  of  cows,  system- 
atically carried  out  from  year  to  year,  will  change  their  individuality  and 
cause  many  cows  to  take  a  place  among  good  and  even  extraordinary  ani- 
mals that  are  now  occupying  places  of  indifference  and  obscurity  simply 
because  they  do  not  have  a  proper  chance.  The  force  of  this  is  illustrated 
by  the  following  records  given  of  cows  Nos.  7  and  15.  Further  details 
of  similar  results  with  many  other  cows  have  been  published  in  bulletin  No. 
69  of  the  Maryland  Station. 

Cow  No.  7  was  purchased  by  the  Maryland  Experiment  Station  from  a 
herd  of  average  cows  for  the  state,  and,  as  far  as  could  be  judged,  she  was 
no  better  than  the  average  of  the  herd.  Her  ability  at  that  time  is  shown 
by  her  first  year's  record  at  the  station,  as  she  produced  but  258  pounds  of 
butter,  which  is  likely  better  than  she  had  been  doing  before  as  she  was  much 
better  fed.  She  was  at  this  time  in  what  might  usually  be  called  the  prime 
of  her  life  for  dairy  purposes.  In  the  five  years  she  has  been  owned  by  the 
station  her  yearly  butter  yield  has  constantly  increased,  to  268  pounds  the 
second  year;  357  pounds  the  third  year;  362  pounds  the  fourth  year;  and 
442  pounds  the  fifth  year.  She  is  a  high-grade  Jersey  and,  as  can  be  seen 
by  the  illustration,  decidedly  not  of  the  beef  type.  She  is  a  very  dainty  and 
comparatively  light  feeder,  which  is  her  serious  fault,  and,  while  she  does  not 
produce  a  large  quantity  of  mjlk,  it  is  very  rich  in  fat. 

No.  15  was  purchased  by  the  Maryland  Experiment  Station  from  a 
Baltimore  consignment  of  western  cattle.  When  she  was  purchased  she 
was  of  a  decidedly  beefy  tendency,  and  the  record  of  her  first  year's  butter 
yield  at  the  station  shows  her  to  have  been  a  very  poor  cow  from  the  dairy 
standpoint  at  that  time.  The  first  year  she  was  owned  by  the  station  she 
produced  183  pounds  of  butter;  the  second  year,  286  pounds;  the  third 
year,  359  pounds;  the  fourth  year,  338  pounds;  and  the  fifth  year,  386 
pounds.  The  illustration  shows  her  to  have  Hereford  blood,  which  is  very 
likely  the  predominant  strain,  as  when  she  is  bred  to  the  most  prepotent 
Jersey  or  Guernsey  bulls,  her  calves  invariably  are  colored  like  the  Hereford 
breed  without  any  markings  whatever  from  the  sire.  Since  purchasing 
by  the  station,  No.  15  has  lost  all  of  her  tendencies  to  lay  on  flesh. 

The  sketches  sent  by  the  station  are  of  cows  which  were  selected  as 
being  average  animals  for  this  state,  and  it  is  doubtful  if  they  had  remained 
under  the  same  conditions  as  that  from  which  they  were  taken,  whether 
their  best  yearly  yield  would  have  been  any  better  than  their  records  for 
the  first  year  they  were  owned  by  the  station.  It  simply  shows  what  can 
be  made  from  a  great  many  average  cows  found  on  dairy  farms  if  they  are 
given  the  proper  treatment. 


258 


259 


260  THE  CREAMERY  PATRON's  HANDBOOK. 

MICHIGAN. 


Agricultural  Experiment  Station  at  St.  Anthony  Park. 


Report  by  C.  D.  Smith,  Director. 


Yearly  records  are  reported  by  Professor  Smith  of  three  of  the  best 
cows  of  the  station  herd  as  follows: 

Belle  Sarcastic,  Holstein-Friesian,  H.  B.  23039,  produced  in  one 
year,  21,075.8  pounds  of  milk  containing  632.78  pounds  fat.  In  a  lactation 
period  of  sixteen  months  gave  27,626.3  pounds  milk  containing  827.22 
pounds  fat. 

HouwTjE  D.,  Holstein-Friesian,  H.  B.,  12005,  produced  in  one  year 
19,025  pounds  milk  containing  660.14  pounds  fat. 

Rosa  Bonheur  5th,  Holstein-Friesian,  H.  B.  11227,  produced  in  one 
day  106.75  pounds  milk,  and  in  10  days,  2,989  pounds  milk  containing 
26  pounds  fat. 


MINNESOTA. 


Agricultural  Experiment  Station  at  St.  Anthony  Park. 


Report  by  Professor  T.  L.  Haecker. 


COWS  FOR  THE  DAIRY. 

The  Minnesota  Experiment  Station  has  completed  the  eleventh  year 
in  which  complete  records  have  been  kept  of  the  amount  of  milk  and  butterfat 
yielded  by  each  cow  at  every  milking  and  the  amount  and  kind  of  food 
given  each  day,  with  its  chemical  composition.  Some  of  the  discoveries 
made  by  this  comprehensive  and  careful  work  have  been  referred  to  in  the 
chapter  on  economical  feeding  of  dairy  cows,  in  which  the  subject  is  treated 
from  the  feeder's  standpoint.  No  reference  is  made  to  the  kind  or  type  of 
cow  that  makes  the  best  return  in  the  dairy,  and  to  make  the  Creamery  Pa- 
trons' Handbook  a  more  complete  guide  for  the  dairyman,  a  little  definite 
information  on  this  subject  seems  desirable. 

Every  farmer  has  observed  that  there  are  good  cows  and  poor  cows  in 
every  breed.  Some  cows  yield  a  large  mess  of  milk  when  fresh,  but  soon 
begin  to  shrink  in  flow;  some  give  only  a  medium  yield  when  fresh,  but  are 
very  persistent  milkers;  some  make  a  very  creditable  showing  in  yield,  but 
the  milk  contains  a  small  per  cent,  of  butterfat.  Some  that  are  not  adapted 
for  dairy  work,  have,  under  a  forced  process  of  feeding,  given  satisfactory 
and  even  large  returns  for  a  year  or  two  and  then    have  died   or   failed   to 


TESTED  DAIRY  ANIMALS MINNESOTA.  261 

respond  to  further  forcing,  but  unfortunately  nothing  is  said  or  written  in 
regard  to  this  particular  phase  of  the  work. 

The  records  of  the  station  referred  to  show  that  a  test  covering  a 
short  period,  or  even  one  or  two  years,  throws  but  little  light  on  the  kind 
of  cow  that  is  best  adapted  for  dairy  work.  This  is  clearly  demonstrated 
in  the  year's  test  of  the  Guernsey  cow,  Sweet  Briar,  and  the  common  cow. 
Fairy. 

Lbs.        Lbs. 
ONE  year's  record.  Milk.  Butter. 

Sweet  Briar,  Guernsey 3501         206 

Fairy,  Common 8867         384 

'     Lbs.  Lbs. 

average  of  five  year's  record.  Milk.    Butter. 

Sweet  Briar 6501         380 

Fairy 6544         286 

Had  the  record  ended  with  only  one  year's  test  the  common  cow  would 
have  been  declared  the  better,  but  by  continuing  the  test  during  the  five 
years  it  was  found  that  Sweet  Briar  was  by  far  the  better  butter  cow.  Both 
entered  the  station  herd  when  they  were  six  years  of  age.  Fairy  remained 
six  years,  when  she  passed  her  usefulness,  being  12  years  old  and  failing  to 
breed.  Her  average  yearly  yield  during  her  life  was  6331  pounds  of  milk 
and  273  pounds  of  butter,  while  Sweet  Briar  is  now  in  her  17th  year  and  is 
due  to  calve  on  New  Year's  day.  Her  yield  for  the  ten  years  has  been  as 
follows: 

SWEET    briar production    FOR    PAST    TEN    YEARS. 

Year.  Milk.  %  Fat.  Butter  Fat.  Butter. 

1891-2  6510.3  5.22  339.59  396.19 

1892-3  7352.0  5.00  367.48  428.72 

1893-4  4515.6  5.03  227.40  265.30 

1894-5  7534.1  4.96  373.50  435.75 

1895-6  6604.0  4.86  321.28  374.83 

1896-7  7770.9  5.41  420.86  491.00 

1897-8  3501.3  5.06  177.10  206.62 

1898-9  /      5301.9  4.95  262.74  306.53 

1899-0  5491.7  4.76  261.58  305.18 

1900-1  7160.5  4.27  305.75  356.71 


Average  6174.2  4.95  305.73  356.68 

From  this  table  we  see  that  even  under  exceptionally  good  care,  cows 
will  vary  considerably  from  year  to  year  in  the  flow  and  quality  of  milk, 
and  that  it  requires  several  years  of  careful  and  accurate  testing  to  determine 
the  value  of  a  cow  in  the  dairy.     Sweet  Briar  is  doubtless  the  only  cow  in 


262 


THE  CREAMERY  PATRON  S  HANDBOOK. 


America  whose  every  mess  of  milk  has  been  weighed  and  tested  separately 
for  eleven  consecutive  years.  She  has  completed  her  15th  lactation,  but 
the  last,  being  for  year  1901-2  has  not  yet  been  computed.  During  the  14th 
lactation  h^  yield  of  butter  was  just  equal  to  the  average  for  the  last  ten 


GUERNSEY  COW-SWEET  BRIAR. 

years  given  in  the  table.     She  is  still  sound  and  gives  promise  of  doing  good 
work  the  coming  year. 

THE    TYPE    OF    COW    ADAPTED    TO      PROFITABLE    DAIRYING. 

While,  as  has  been  shown,  it  is  not  possible  to  determine  the  degree  of 
usefulness  a  cow  may  have  by  a  short  test,  or  even  a  year,  it  has  been  defin- 
itely determined  that  it  is  an  easy  matter  to  measure  her  value  for  the 


A  GOOD  DAIRY  COW. 


dairy  by  her  form  or  conformation.     If  a  cow  has  a  roomy,  deep  middle  piece, 
she  is  invariably  a  good  feeder.     Now,  if  she  is  a  good  feeder  and  does  not 


TESTED  DAIRY  ANIMALS MINNESOTA.  263 

have  the  disposition  or  heredity  to  convert  her  food  into  meat,  she  will, 
if  carefully  handled  and  well  fed,  be  a  good  milker.  She  may  not  be  a  large 
butter  producer,  because  that  depends  upon  the  quality  of  her  milk — which 
is  a  matter  of  heredity,  and  no  person  has  yet  been  able  to  tell  by  the 
mere  inspection  or  handling  of  an  animal  what  that  quality  may  be;  but  if 
she  is  spare  in  conformation,  and  a  good  feeder,  she  may  be  safely  selected 
as  a  profitable  cow. 

The  cows  of  this  type  have,  in  all  careful  and  impartial  trials,  covering 
several  years,  shown  their  great  superiority  in  the  dairy,  irrespective  of  breed. 
It  is  with  cows,  very  much  as  with  horses.  Now  and  then  one  can  find  a 
blocky,  heavy-boned  horse  that  has  the  elements  of  speed  in  him,  but  he 
soon  gets  out  of  wind  and  is  distanced  in  the  race.  So  a  cow  of  beef  heredity 
and  form,  may,  for  a  short  time,  do  creditable  dairy  work,  but  she  has  thus 
far  failed  to  show  staying  qualities.  To  show  the  comparative  usefulness 
of  these  two  types  we  again  refer  to  the  Minnesota  tables  covering  20  yearly 
records  of  each  type  with  the  following  averages; 

Lbs.        Lbs. 

Milk.  Butter. 

Dairy  type  cows 7876         430 

General  purpose  cows 6035  295 

In  favor  of  dairy  type 1841  135 

Valuing  the  skim  milk  at  15  cents  per  100  pounds,  and  allowing  one- 
eighth  of  the  milk  for  cream,  there  is  an  excess  of  $2.42  in  favor  of  the 

dairy  type  cow    for    skim     milk,   and 
""iili'r'   •ir'iir-'  1^   -^^       ...  allowing  16  cents  net  for    butter,   the 

■""^^ti^KBIKm^BI^^BKiM-zl  135  lbs.  that  the  dairy  type  cows   gave 

^^^^^^^^-     over  that  given  by  beefy  cows,  amounts 
^/.j-.  ^^^^jSBM^^KKL    to    $21.65,  making   a   total    of    $24.07 
^''**  -I^^^BW^B^^^^^lk  as.  the  amount  the  dairy  cow  eami  an- 

tr'^  .ii;^,iimi^'--i„^rr^f^™^^^---  nually  over  and  above  the  yearly  eam- 
A  l/Q   -  ^^^^^  ^^  ^^^  dual  purpose  cow. 

It  is,  however,  recognized  that  the 
average  farmer,  or  even  the  average 
creamery  patron,  does  not  make  dairv- 

PAIRT-A  MEDIUM  DAIRY  cow.  .  -i.  jxt-^r 

ing  a  specialty,  and  that  farmers  and 
creamery  patrons  have,  as  a  rule,  common  cows  of  mixed  breeding.  It  is  a 
question  whether  the  special  dairy  cow  would  give  as  large  returns  under 
the  care  ordinarily  bestowed  upon  cows,  as  they  have  made  under  the  care 
of  dairy  speciaHsts;  be  that  as  it  may,  the  cows  of  the  creamery  patron,  as 
a  rule,  are  common  cows,  and  he  is  interested,  or  should  be,  in  their  possi- 
bilities. The  records  referred  to  show  that  the  common  cow  under  proper 
care  will  give,  on  an  average,  6035  pounds  of  milk  and  295  pounds  of  butter 
per  year,  while  statistics   show   that   the   average   yield   of   the  cows  of  the 


264  THE  CREAMERY  PATRON  S  HANDBOOK. 

country  is  just  half  that  amount.  This  means  that  the  common  cow  of  the 
country  would  give  twice  as  much  milk  and  butter  if  she  received  as  good 
care  and  were  as  well  fed  as  she  should  be.  To  be  conservative,  and  within 
the  range  of  that  which  could  be  easily  accomplished  by  feeding  judiciously 
grains  and  roughage  grown  on  the  farm,  let  us  assume  that  under  proper 
care  cows  would  give  5000  pounds  of  milk  and  250  pounds  of  butter.  This 
would  net  the  patron  $40,  while  a  yield  of  150  pounds  nets  him  only  $24, 
making  a  difference  in  the  receipts  for  butter  alone  of  $16  per  cow,  as- 
suming that  the  butter  nets  him  only  16  cents  a  pound.  Let  every  creamery 
patron  apply  this  to  his  own  herd,  study  these  methods  and  see  if  it  will 
not  pay  him  to  handle  and  feed  his  cows  properly.     We  are  milking  about 

16,000,000  cows,  and  an  addition  of 
$16  per  cow  per  year  would  increase 
the  income  of  the  owners  by  $256,000,- 
000.  A  sum  certainly  worth  striv- 
ing for. 

There    are    great    possibilities     in 
store  for  those  who  wish  to  make  dairy- 
ing a  specialty  and    are  willing  to  de- 
vote their  energies   and    brains  to  the 
A  POOR  DAIRY  COW.  busincss.       In    the    long    run    nothing 

leads  more  surely  to  a  competency,  but  it  demands  close  attention  to  learn 
just  how  to  treat  cows  so  that  the  largest  return  may  be  secured. 

Do  not  begin  with  pedigreed  stock,  but  lay  the  foundation  of  your 
herd  with  good  common  cows.  Place  at  the  head  a  good  registered  sire 
of  the  breed  you  prefer.  Thus  you  should  serve  your  apprenticeship  in 
dairying.  Gradually  as  they  pass  from  the  herd  because  of  age  or  your 
mistakes,  their  places  can  be  filled  by  the  grades,  and  as  these  begin  to  pass 
the  period  of  usefulness  and  you  have  become  a  trained  handler  and  feeder, 
you  will  be  in  a  position  to  lay  the  foundation  for  a  profitable  herd  of  full- 
bloods.  Buy  a  few  registered  females  and  soon  you  will  be  a  successful 
breeder  and  dairyman. 

If  you  have  made  judicious  selections  of  registered  stock,  be  very  shy 
about  going  outside  of  your  own  herd  for  a  sire.  In  selecting  one,  see  that 
he  is  roomy  in  the  middle  and  has  light  quarters;  that  his  dam  is  a  good 
performer,  is  easy  milking,  has  long  teats  well  placed  on  an  udder  well 
rounded  out  in  the  fore  quarters.  He  should  have  a  straight  and  high  tail-head, 
eyes  quick  and  expressive,  and  poise  of  body  stately.  If  the  offspring  are 
satisfactory,  keep  him  during  his  lifetime  and  then  let  one  of  his  best  sons 
take  his  place,  as  judicious  linebreeding  has  always  brought  best  results 
with  dairy  stock.  A  bull  should  have  a  ring  put  in  his  nose  as  a  yearling, 
and  should  always  be  handled  with  a  staff.  Never  put  yourself  in  a  posi- 
tion where  he  can  do  you  harm,  no  matter  how  gentle  he  may  seem  to  be. 
Treat  him  kindly  but  firmly,  give  him  plenty  of  exercise,  but  never  give  him 
the  freedom  of  yard  or  pasture  with  the  herd. 


TESTED  DAIRY  ANIMALS — MISSOURI.  265 

MISSOURI. 


Agricultural  College  and  Experiment  Station  at  Columbia. 


Report  by  Prof.  C.  H.  Eckles,  in  Charge  of  Dairy  Husbandry. 


This  station  has  maintained  a  good  herd  of  dairy  cows  for  several 
years,  the  average  yearly  income  of  which  has  been  $90  per  cow  for 
butter  alone.  The  records  of  individual  cows  are  not  yet  extensive 
enough  to  be  of  general  interest;  Carefully  gathered  statistics  show  the 
average  Missouri  cow  to  produce  4,000  pounds  of  milk  per  year  and  140 
pounds  of  butter. 


MONTANA. 


Agricultural  Experiment  Station  at  Bozeman. 


Report  by  Prof.  R.  S.  Shaw. 


A  dairy  department  has  only  recently  been  established  at  this  station. 
Some  dairy  herd  studies  were  begun  during  the  past  April.  This  depart- 
ment has  not  been  neglected  because  of  a  lack  of  natural  dairy  condi- 
tions in  the  state,  but  through  need  of  funds  for  proper  equipment.  A 
small  grant  made  by  the  state  legislature  at  its  last  meeting  has  made 
the  erection  of  a  building  possible. 

The  dairy  building,  which  is  now  complete,  furnishes  quarters  for 
butter  and  cheese  making,  and  the  equipment  is  such  that  instruction 
can  be  given  in  both  lines.  Under  the  same  roof  a  laboratory,  class 
room,  office,  and  storage  and  curing  rooms  have  been  provided.  The 
equipment  is  such  that  both  instruction  and  investigation  work  can  be 
carried  on  to  good  advantage. 

The  natural  conditions,  presented  in  western  Montana  are  particu- 
larly favorable  to  the  dairy  industry.  There  is  an  abundance  of  nu- 
tritious pasture,  and  of  water  and  the  most  suitable  climatic  conditions. 
This  industry  can  be  expected  to  develop  rapidly  in  the  state. 


266  THE  CREAMERY  PATROn's  HANDBOOK. 

NEBRASKA. 


Agricultural  Experiment  Station  at  Lincoln. 


Report  by  A.  L.  Haecker,  Professor  of  Dairy  Husbandry. 


The  Nebraska  Experiment  Station  for  the  past  six  years  has  kept 
accurate  records  of  a  dairy  herd  ranging  from  ten  to  fifteen  cows.  The 
herd  until  recent  years  has  been  largely  composed  of  high-grade  Jersey  cows, 
but  during  the  past  year  a  number  of  Holsteins  have  been  added.  The 
following  individuals  illustrate  type  and  conformation  of  some  of  the 
specimens  of  the  herd: 


ANNIE— HIGH  GRADE  JERSEY. 


The  record  will  show  this  little  cow  to  be  a  highly  developed  dairy 
specimen.  Her  four  years'  record  was  made  on  light  feed,  consisting  in 
the  summer  of  grass  only,  and  in  the  winter  months  of  alfalfa-hay  and  beets 
for  roughness,   com  and  bran  for    grain.     Her  development  is  strikingly 


TESTED  DAIRY  ANIMALS NEBRASKA. 


267 


strong  as  an  economic  producer,  but  she  is  just  a  little  too  delicate,  and  un- 
fortunately was  taken  sick  in  the  fifth  year  of  her  record.  She  is  a  high- 
grade,  having  about  fifteen-sixteenths  Jersey  blood,  and  weighs  about 
750    pounds. 

Annie — Four  Years'  Record. 


Year. 

Pounds  Milk. 

%fat.     .1 

*ounds  butterfat 

Pounds  butter. 

1897 

6,977.25 

4.49 

313.39 

365.62 

1898 

6,907.19 

4.55 

314.64 

367 . 08 

1899 

5,250.39 

4.56 

239.41 

279.31 

1900 

7,028.30 

4.50 

316.27 

368.98 

|KJi 

fe* 

COR JL— HIGH  GRADE  JERSST. 


"A  little  cow  with  a  big  record."  This  is  the  title  we  have  given  Cora 
She  is  also  a  high-grade  Jersey,  and  weighs  from  700  to  800  pounds.  She 
is  still  in  the  herd  and  I  believe  is  making  her  largest  record  this  year.  She 
has  much  the  same  type  and  conformation  as  the  cow  Annie,  but  is  a  little 
more  thrifty  and  hardy,  holds  her  head  a  little  higher  and  seems  to  have  a 
stronger  constitution. 


268 


THE  CREAMERY  PATRON  S  HANDBOOK. 


Cora — Five  Years'  Record. 


Pounds 

Pounds 

Cost  of  feed 

Year. 

Pounds  milk. 

butterfat. 

butter. 

per  year. 

1897 

8,073 

352 

411 

$25.27 

1898 

7,302 

313 

365 

$24.92 

1899 

7,099 

295 

345 

$20.50 

1900 

7,088 

298 

348 

$26.20 

1901 

7,535 

354 

383 

$28.20 

BESSIE  MCKINLEY-FULL  BLOODED  HOLSTEIN. 


The  cow  Bessie  McKinley  is  a  full-blooded  Holstein  cow,  No.  .40141 
H.  F.  H.  B.  This  cow  has  not  been  in  the  herd  long  enough  to  obtain  a 
yearly  record,  but  the  following  weekly  record  will  show  her  to  be  an  ex- 
cellent dairy  cow.  She  is  a  large  animal,  weighing  between  1,200  and  1,300 
pounds,  and  has  a  strong  and  vigorous  constitution.  She  is  a  heavy  feeder 
and  I  think  will  make  an  exceptionally  good  yearly  producer.      Record   for 


TESTED    DAIRY   ANIMALS NEBRASKA. 


269 


seven  days  starting  October  6  and  ending  October  12,  1901:  Pounds 
of  milk,  363.  Average  test,  3.9.  Pounds  butterfat,  14.16.  Pounds 
butter,  16.52. 


JUNO— HIGH  GRADE  JERSEY. 


The  cow  Juno  has  been  given  here  to  illustrate  a  type  lacking  capacity 
and  having  the  wrong  conformation  for  a  dairy  cow.  Juno  has  a  record 
of -86  pounds  of  butter  in  one  year.  After  such  a  performance  it  was  natur- 
ally thought  best  not  to  keep  her,  so  we  have  but  one  year's  record  to  show. 
She  was  a  healthy  cow,  strong  and  vigorous,  but  steer-like  in  shape,  having 
heavy  shoulders  and  crops,  with  small  barrel  and  undeveloped  mammary 
glands.  Juno  was  also  a  high-grade  Jersey  and  her  breeding  is  much  the 
same  as  the  cows  Annie  and  Cora.  This  is  a  good  illustration  of  the  import- 
ance of  judging  cows  by  type  rather  than  by  breed. 


270 


THE  CREAMERY  PATRON  S  HANDBOOK. 


The  COW  Diana  2nd  is  a  high-grade  Jersey  of  rather  stocky  build.  She 
weighs  about  1,100  pounds.  She  gives  a  small  flow  of  milk,  but 
it  has  a  high  per  cent  of  butterfat.  She  is  inclined  to  carry 
a  good  deal  of  flesh,  which  makes  ber  butter  rather  expensive  when  com- 


DIANA  2n(i— HIGH  GRADE  JERSEY. 


pared  with  the  butter  of  highly  developed  dairy  types.  She  is  a  strong, 
healthy  cow  and  a  large  feeder,  but  is  disposed  to  go  dry  after  eight  or  nine 
months  of  lactation.  The  following  record  was  made  last  year,  which  is  a 
good  average  but  not  the  best: — Pounds  milk,  4,971.  Pounds  butterfat, 
261.     Pounds  butter,  304.     Cost  of  keeping,  $32.10. 


TESTED  DAIRY  ANIMALS OREGON. 


271 


OREGON. 


Agricultural  Experiment  Station  at  Corvallis. 


Report  by  F.  L.  Kent.  Assistant  Agriculturist. 


The  herd  at  the  college  contains  a  number  of  very  promising  young 
cows,  but  as  a  whole  it  is  not  typically  representative  of  the  best  in  the 
state.  What  is  supposed  to  be  the  best  among  the  dairy  herd  records  of 
Oregon  is  submitted  as  follows: 


^^L^ 

HI 

^^1 

H 

B^^MPt'  ..'iiiJl''*'.':-  J! 

•    ^ 

^^3f 'I 

5 

^^^^L 

^^ 

m 

mMm 

tF 

■ 

w^-^ 

..»^,.^ 

%^ 

w 

mtmmi'^ 

•  THE  BEST  JERSEY  BULL  IN  OREGON. 
Inda  Landseer  Rioter,  A.  J.  C.  C.  52,103. 


Inda  Landseer  Rioter,  A.  J.  C.  C,  52103.  Sired  by  Miller  and  Sibley's 
bull  Rioter  of  St.  L.  8th;  dam,  Inda  Landseer  2nd — a  cow  that  gave  over  60 
pounds  of  milk  per  day,  and  made  over  30  pounds  of  butter  in  seven  days 


272 


THE  CREAMERY  PATRON  S  HANDBOOK. 


in  her  four  year  old  form.  Sweepstakes  bull  at  the  Oregon  State  Fair 
in  1901.  Property  of  D.  H.  Looney,  Jefferson,  Marion  County,  Oregon. 
Said  by  men  of  wide  experience  to  have  no  superior  among  the  Jersey 
bulls  of  the  United  States. 


BELLE  JEFFERSON  136,329— JERSEY. 
Has  a  Milk  Record  of  52  Pounds  a  Day  on  Grass.    Butter  Record,  21.5  Pounds  in  Seven  Days. 


Two  cows  are  shown  from  what  is  said  to  be  the  best  Jersey  herd  on  the 
Pacific  Coast,  that  of  the  Crystal  Springs  farm  of  the  W.  S.  Ladd  estate, 
Portland,  Oregon.  The  herd  comprises  100  head  of  selected  Jerseys. 
Mr.  F.  E.  McEldowney,  manager,  has  made  several  trips  east,  each  time 
purchasing  one  or  two  carloads  of  choice  animals.  There  are  many  cows 
in  this  herd  that  are  noted  for  their  large  production  of  milk  and  butter. 
Two  of  the  best  cows,  Belle  Jefferson  and  Golden  Glow,  are  shown  in  the 
illustrations. 


TESTED  DAIRY  ANIMALS OREGON. 


273 


A  registered  Jersey  herd  owned  by  H.  West,  Scappoose,  Oregon,  shows 
an  average  production  per  year  per  cow  as  follows: 

1896—361  pounds  butter;  1897—386  pounds;  1898—392  pounds; 
1899—428  pounds  butter,  6,775  pounds  milk;  1900—452  pounds  butter 
as  the  average  per  cow  in  that  year. 


GOLDEN  GLOW  129,238-IMPORTBD  JERSEY. 

Fed  on  Ordinary  Rations  Produced  40.5  Pounds  Milk  in  One  Day.    Butter,  18  Pounds 
3  ounces  in  Seven  Days. 

The  average  production  per  cow  per  year  for  the  entire  state  is  150  to 
200  pounds  butter,  with  a  number  of  herds  showing  averages  above  300 
pounds  per  cow  annually.  Some  good  records  of  cows  of  Ayrshire,  •  Hol- 
stein,  and  Jersey  breeds  of  the  college  herd  are  given  as  follows: 

TopsY.  Pure  bred  Ayrshire.  Milk  in  one  year,  6,341  pounds,  butter 
304  pounds. 

Martha.  Pure  bred  Holstein.  Milk  in  one  year,  9,288  pounds, 
butter  349  pounds. 

Francis  Stevens.  Registered  Jersey.  Milk  in  one  year  7,252  pounds, 
butter  381  pounds. 


274 


THE  CREAMERY  PATRON's  HANDBOOK. 

PENNSYLVANIA. 


Agricultural  Experiment  Station  at  State  College. 


Report  by  Harry  Hayward,  assistant  professor  of  dairy  husb. 


Professor  Hayward  reports  the  best  cow  of  the  station  herd  as  a  grade 
Guernsey,  "Ramona",  who  in  a  lactation  period  of  369  days  betewen  calves 
gave  10,351.6  pounds  of  milk  testing  an  average  of  4.367  per  cent,  fat,  or 
452.1  pounds,  equivalent  to  527.47  pounds  churned  butter.     This  on  the 


ADELAIDE  OF  ST.  LAMBERT  73,652— JERSEY. 
Produced  82?^  Pouuds  of  Milk  in  One  Day. 

ordinary  feed  of  the  herd  which  consisted  of  eight  pounds  of  grain  a  day 
with  soiling  crops  in  summer  and  hay  and  corn  stover  in  winter.  Ramona 
is  described  as  wedge  shaped,  deep  through  the  heart,  down  well  in  the 
flanks;  large  roomy  abdomen  and  excellent  udder,  with  a  well  developed 
milk  system. 


TESTED  DAiRY  ANIMALS PENNSYLVANIA.  275 

The  illustration  presented  is  of  the  noted  Jersey  cow  Adelaide  of  St. 
Lambert,  a  member  of  the  Miller  &  Sibley  herd,  at  Prospect  Hill  Stock 
Farm,  Franklin,  Pennsylvania,  and  of  whom  the  gwners  write  as  follows: 
"For  the  31  consecutive  dayt  ending  June  24,  1898,  she  gave  a  total  of 
2,005|  pounds  of  milk.  During  this  period  she  was  milked  three  times  daily 
at  intervals  of  eight  hours.  Every  milking  was  witnessed  by  at  least  two 
persons,  and  sometimes  as  many  as  six  persons  were  present.  The  cow 
weighs  1,002  pounds,  hence  she  gave  in  the  month  over  twice  her  weight. 
Her  best  day  for  us  was  75|  pounds,  but  her  best  record  for  her  former  owner, 
Mr.  Henry  Harrison,  of  Cannington,  Province  of  Ontario,  was82f  pounds  for 
one  day  during  the  month  of  May,  1897.  She  holds  the  world's  Jersey 
milk  record  for  the  period  of  a  day,  two  weeks,  three  weeks,  four  weeks  and 
thirty-one*  days.  Her  sire  is  Comely's  Stoke  Pogis  19327  and  her  dam 
Princess  Minette  24042.  Seventy-five  per  cent,  of  the  blood  of  Adelaide 
of  St.  Lambert  is  what  is  known  as  St.  Lambert  blood.  She  is  descended 
from  Stoke  Pogis  3rd  on  four  different  lines  and  has  Sl^%  of  his  direct 
blood.  It  is  worthy  of  note  in  passing  that  all  the  highest  milk  records 
in  the  Jersey  breed  have  been  made  by  animals  of  very  similar  breeding. 
For  a  time  Ida  of  St.  Lambert  held  the  world's  Jersey  record.  She  was  a 
daughter  of  Stoke  Pogis  3rd.  La  Petite  Mere  2nd  and  Mathilde  4th,  who 
for  a  time  each  held  the  world's  Jersey  milk  record  for  a  year,  were  both 
daughters  of  Stoke  Pogis  1259,  the  sire  of  Stoke  Pogis  3rd  and  Stoke  Pogis 
5th.  A  granddaughter  of  the  latter  bull.  Jimp,  holds  the  world's  Jersey 
milk  record  for  the  period  of  a  week.  The  latter  bull  also  leads  all  other 
bulls  that  ever  lived  in  the  number  of  granddaughters  with  standard  butter 
tests.     We  know  of  183  and  probably  there  are  more. 

"Adelaide  of  St.  Lambert  was  dropped  January  9,  1890.  She  has  an 
enormous  barrel,  the  largest  we  ever  saw  on  a  Jersey,  and  naturally  a  vora- 
cious appetite  and  excellent  digestion.  By  the  Babcock  test  she  indicated 
to  us  at  several  different  times  that  she  was  making  from  4\  to  4J  pounds 
of  butter  a  day.  About  a  year  after  her  great  milk  yield,  when  she  was  not 
giving  nearly  so  much,,  we  set  her  milk  by  itself  for  a  week  and  churned  it 
and  she  made  of  butter  when  salted  one  ounce  to  the  pound  and  well  worked 
ready  for  market  21  pounds,  5f  ounces. 

"The  photograph  was  made  by  a  local  photographer  and  the  plate  not 
retouched.  It  will  be  seen  that  the  fore  udder  is  full  and  symmetrical, 
teats  large  and  well  placed  and  that  the  rear  udder  also  rounds  out  very 
nicely  and  comes  high  up  behind." 


276 


THE  CREAMERY  PATRON  S  HANDBOOK. 


SOUTH    CAROLINA. 


Agricultural  Experiment  Station  at  Clemson  College. 


Report  by  C.  M.  Conner,  assistant  agriculturist. 


I  am  sending  a  photograph  of  one  of  our  Jerseys,  Clemson 's  Beauty, 
together  with  her  milk  record.  We  have  very  few  good  cows  in  this  state. 
Dairying  has  not  made  much  headway  here  yet.  The  average  butter  pro- 
duction per  cow  in  this  state  is  very  low,  not  over  150  pounds.     Every  effort 


CLBMSON'S  BEAUTY  73,444— JERSEY. 
Produced  445.3  Pounds  Butter  in  One  Year. 


is  being  made  to  get  the  people  interested  in  dairying  and  in  a  measure  the 
efforts  have  been  successful.  Clemson 's  Beauty  was  sired  by  St.  Bernard 
No.  4,849.  She  was  six  years  old  when  the  test  was  made  and  was  fed  just 
like  the  rest  of  the  herd,  no  effort  being  made  to  force  her.  She  produced 
445.3  pounds  of  butter  in  the  year. 


TESTED  DAIRY  ANIMALS — SOUTH  DAKOTA.  277 

SOUTH     DAKOTA. 


Agricultural  Experiment  Station  at  Brookings. 


Report  by  A.  H.  Wheaton,  dairyman  of  the  station. 


We  have  no  cows  on  the  college  farm  at  present  from  which  to  quote 
records,  so  the  best  I  can  do  is  to  send  a  report  of  our  herd  as  tested  in  the 
year  from  January  1,  1893,  to  January  1,  1894.  The  milk  was  weighed 
from  each  cow  at  each  milking  and  an  accurate  account  kept  of  same  for 
the  entire  period. 

The  whole  herd  have  been  kept  on  prairie  grass  for  pasturage,  but  were 
fed  some  fodder  com  when  grass  began  to  get  short  from  drouth.  "While 
on  grass  they  were  not  fed  grain  except,  perhaps,  a  pint  each  of  bran  and 
shorts  night  and  morning  as  an  inducement  for  them  to  take  their  places 
in  the  stable  to  be  milked. 

In  winter  they  were  fed  on  fodder  corn  and  millet  for  hay,  and  when  we 
had  it,  ten  pounds  of  bran  and  shorts  to  each  cow  per  day,  and  when  the 
days  were  warm  enough  not  to  freeze,  they  were  allowed  to  run  in  the  yard 
and  to  ricks  of  fresh  straw.  But  when  the  weather  would  not  permit  of 
outdoor  exercise  they  were  fed  straw  at  noon  in  the  stable,  which  seemed 
to  be  highly  relished  by  them.  The  stables  are  in  a  basem^t  where  tlje 
temperature  is  easily  kept  above  freezing.  No  hay  was  fed  them  during  the 
winter.  These  cows  have  not  been  crowded  in  any  way,  the  object  being 
to  keep  them  as  nearly  as  possible  as  a  good,  prudent  dairy  farmer  should 
keep  cows  in  Dakota,  and  the  figures  given  in  the  table  below  are  not  in- 
tended to  show  the  best  possible  results  obtainable,  but  to  show  the  prac- 
tical results  of  keeping  a  herd  of  good  dairy  cows  as  any  ordinary  farmer  can 
keep  them  if  he  will.  The  writer  believes  that  he  is  thoroughly  acquainted 
with  the  conditions  surrounding  the  average  farmer  in  this  state  and  be- 
lieves it  to  be  the  duty  of  this  department  to  try  those  experiments  first 
which  may  be  of  the  most  practical  benefit  to  him,  and  most  easily  reached 
by  him,  with  the  means  he  may  have  at  his  command,  with  as  little  extra 
outlay  as  possible. 

Following  is  a  brief  report  of  seven  of  the  best  cows  in  the  herd. 
Only  those  that  produced  above  300  pounds  butter  in  the  year  are  here 
listed. 

America  1.  Shorthorn,  roan  in  color,  six  years  old;  came  fresh  in 
May.  Produced  8,066.09  pounds  milk,  test  4%,  making  403.3  pounds 
butter. 


278  THE  CREAMERY  PATRON'S  HANDBOOK. 

Maggie  Hughes.  Shorthorn,  red  in  color,  five  years  old;  came  fresh 
in  April.  Produced  5,840  pounds  milk,  test  5.5%,  making  401.2  pounds  of 
butter. 

Lauretta,  A  fine  type  of  Guernsey,  six  years  old;  came  fresh  in 
March.  Produced  6,129  pounds  of  milk,  test  5%,  making  383.06  pounds 
of  butter. 

Lakeman  Lass.  Holstein  Friesian,  an  imported  cow,  10  years  old; 
came  fresh  in  December  just  prior  to  beginning  the  year's  test.  Produced 
8,032.14  pounds  of  milk,  test  3.29%,  making  330.12  pounds  of  butter. 

Mary  Clay.  Shorthorn,  red  color,  nine  years  old;  came  fresh  in  June. 
Produced  5.774.06  pounds  milk,  test  4.52%,  making  325.23  pounds  butter. 

Lilly.  Ayrshire,  red  and  white  spotted,  seven  years  old;  came  fresh 
in  May.  Produced  5,268  pounds  milk,  test  4.93%,  making  324.5  potmds 
butter. 

Hebron.  Devon,  dark  red,  five  years  old;  came  fresh  in  March.  Pro- 
duced 4,570.15  pounds  milk,   test   5.65%,   making  322.65  pounds  butter. 


TENNESSEE. 


Agricultural  Experiment  Station  at  Knoxville. 


Report  by  Prof.  Andrew  M.  Soule,  Vice-Director  and  Agriculturist. 


There  are  some  excellent  herds  in  the  dairies  of  Tennessee,  from  which 
some  records  may  be  of  interest. 

The  reports  are  from  the  Glencliff  Farm,  Nashville,  Tennessee,  and 
Ewell  Farm,  Spring  Hill,  Tennessee. 


TESTED  DAIRY  ANIMALS TENNESSEE. 


279 


Rioter's  Exile  of  St.  Lambert,  48228— the  pure  St.  Lambert  bull  at 
head  of  Glencliff  Farm  herd  of  Jerseys,  belonging  to  D.  S.  Williams  of  Nash- 
ville, Tennessee — is  out  of  Letty  Rioter  73475,  a  cow  ^hat  produced  24 
pounds  and  two  ounces  of  b-itter  in  seven  days  from  318  pounds  of  milk, 
and  gave  1,183  pounds  milk  in  30  days — nearly  5^  gallons  daily. 

Individually  he  is  a  magnificent  specimen  of  a  vigorous  dairy  bull,  and 


RIOTEU'S  EXILE  OF  ST.  LAMBERT  i8,228-JERSEY. 

before  he  was  five  years  old  (he  is  now  in  his  sixth  year)  he  produced  the 

following  tested  daughters:  -d   4.4.      ■  j 

^  *="  Butter  m  seven  days. 

lbs.  oz- 

Exile's  Lady  Mathilda #152,314    testing, 

Hugo  Riotress  Elf 152,126 

Exile's  Monde  Coquette 143,807 

Exile's  Brier  Coquette    151,536 

Rioter's  Edith  Hugo 142,248 

Vivienne's  AUie  Pogis 153,242 


Exile 
Exile 
Exile 
Exile 


s  Alexia 152,315 

s  Hugo  Lassie 152,391 

s  Dido  B 153,276 

s  Mary  B 145,753 


Exile's  Hugo  Maiden 152,392 


23 

6 

23 

3 

23 

4 

23 

1 

23 

1 

22 

6 

22 

3 

22 

3 

22 

H 

18 

H 

15 

2 

280 


THE  CREAMERY  PATRON  S  HANDBOOK. 


This  is  a  result  that  no  other  bull  ever  attained  at  such  an  age,  but  need 
not  be  surprising  when  his  breeding  is  considered.  He  is  sired  by  Exile 
of  St.  Lambert,  13657,  the  sire  of  94  tested  daughters,  which  is  more  than 
any   other  bull   ever  produced. 

Letty  Rioter  was  double  granddaughter  of  Stoke  Pogis  3d,  one  of  the 
greatest  sires  that  ever  lived,  and  out  of  Lettie  Coles  2d,  who  had  a  test  of 
21  pounds  8  ounces  of  butter  in  7  days,  from  300  pounds  15  ounces  of 
milk,  and  a  year's  record  of  10,533  pounds  of  milk. 


TORMENTOR  3,533,  AT  NINE  YEARS-IMP.  JERSEY. 

Letty  Rioter  not  only  produced  this  wonderful  bull    (Rioter's  Exile 
of  St.  Lambert)  but  also  three  superb   daughters  as  follows: 

Butter  in  seven  days 
lbs.  oz. 

St  .Lambert's  Riotress, testing 24     6 

St.  Lambert's  Letty  .  "  22     8^ 

Riotress  Signal  "  21     5^ 


TESTED  DAIRY  ANIMALS — TENNESSEE. 


281 


Letty  Coles  2nd,  48128,  also  produced  three  other  high  testing  daughters. 
Is  it  any  wonder  that  Rioter's  Exile  of  St.  Lambert  should  get  high  testing 
progeny?  He  traces  seven  times  to  Imported  Stoke  Pogis,  ten  times  to 
imported  Victor  Hugo — the  last  named  bull  Governor  Hoard  is  said  to  have 
pronounced  the  best  dairy  type  and  temperament  he  ever  saw. 


IDA'S  STOKE  POGIS  1^,058,  AT  TnUEE  YEARS-JERSEY. 

Dam  was  Ida  of  St.  Lambert  24990,  whose  Record  was  67  Pounds  Milk  in  One  Day,  455  Pounds 

,  8  Ounces  in  Seven  Days. 


George  C.  Brown  of  Ewell  Farm,  Spring  Hill,  Tennessee,  sends  photo- 
graphs of  two  noted  Jersey  bulls — Tormentor  3533  (shown  on  page  280) 
and  Ida's  Stoke  Pogis  13658 — and  one  noted  Jersey  cow.  Duchess  of 
Bloomfield  3653,  with  this  brief  mention: 

"Tormentor  sired  41  cows  with  standard  butter  tests  and  some  400 
to  500  of  his  descendants  have  standard  records. 

*'Ida's  Stoke  Pogis,  cut  down  in  the  bloom  of  his  life,  still  sired  over  30 


282 


THE  CREAMERY  FATRON.S  HANDBOOK. 


with  records,  and  he  has  two  granddaughters  by  a  son  of  Tormentor  that 
have  official  tests  of  over  32  pounds. 

"Duchess  of  Bloomfield  had  four  tested  daughters  and  five  sons  that 
were  successful  sires,  and  she  did  much  for  the  breed  by  her  wonderful 
milking  qualities,  combined  with  a  singular  beauty  which  attracted  great 
.attention,  besides  winning  her  many  premiums." 


DUCHESS  OF  BLOOMFIELD  3,653— JERSEr, 


A  famous  cow  in  the  earlier  history  of  the  breed.  Calved  January  29, 
1874.  In  61  days  ending  June  29,  1882,  gave  2,706  pounds  of  milk.  Her 
weight  was  720  pounds,  thus  in  two  months  producing  milk  over  3|  times 
her  own  weight. 

Mention  is  also  made  of  another  famous  Jersey  bull  of  Tennessee,  King 
Koffee,  Jr.,  12317,  the  property  of  W.  Gettys,  Ingleside  Farm,  Athens, 
Tennessee.  At  five  months  old  this  bull  was  brought  south  at  the  price  of 
$3,500.  He  was  born  April  11,  1884,  and  remained  in  service  at  the  head 
of  the  Getty  herd  until  1898.     . 


TESTED  DAIRY  ANIMALS UTAH. 

UTAH. 


283 


Agricultural  '  Experiment   Station   at   Logan. 


Report  by  F.  B.  Linfield,  Professor  op  Animal  Industry. 


The  Utah  Experiment  Station  has  no  remarkable  records  in  milk  or 
butter  production  to  report.  This  was  scarcely  possible  from  the  nature 
of  our  work.  Our  herd  was  largely  composed  of  grades  and  we  did  not 
have  a  dairy  district  from  which  to  select.     Moreover,  the    time    of    our 


MARY  CHALLENGKR-PURB  BRED  SHORTHORN. 
One  Year's  Record— 7,228  Pounds  of  Milk,  286  Pounds  Butter. 

observations  has  been  limited.  The  only  breeds  that  have  been  represented 
on  the  College  Farm  and  in  the  dairy  herd  have  been  Jerseys  and  Short 
horns  and  grades  of  those  breeds. 

The  best  record  from  a  pure  bred  Jersey  was  967  pounds  of  milk  per 
month  and  55  pounds  of  butter.     The  best  yearly  record  of  this  cow  was 


284 


THE  CREAMERY  PATRON'S  HANDBOOK. 


6,801  pounds  of  milk  and  365  pounds  of  butter.  The  cow  is  of  the  St.  Lam- 
bert strain  of  Jerseys  and  was  seven  years  old  when  the  record  was  made- 
The  best  Shorthorn  record  was  from  a  cow  that  lived  longer  on  the 
College  Farm  than  any  other  animal  the  college  has  owned,  viz:  ten  years. 
She  gave  1,406  pounds  of  milk  for  one  month  and  50  pounds  of  butter. 
For  a  year  her  best  record  was  7,228  pounds  of  milk  and  285  pounds  of  but- 
ter. Her  milk  always  tested  low,  averaging  but  Httle  over  three  per  cent, 
and   several    mornings'  milkings  went   as    low  as    2.5  per  cent.    fat.     The 


GRADE  SHORTHORN— "A  TYPICAL  DUAL  PURPOSE  COW. 


year  the  cow  produced  her  best  record  the  major  portion  of  her  feed  wan 
roughage  and  but  little  grain  was  fed.  The  picture  (page  283)  shows  hei 
when  eight  years  old. 

The  best  record  made  by  any  cow  on  the  College  Farm  was  by  a  grade 
Shorthorn.  She  gave  1,251  pounds  of  milk  in  one  month  and  66  pounds 
of  butter. 

For  a  year  her  best  record  was  8,859  pounds  of  milk  and  424  pounds 
of  butter.  The  record  of  this  cow  alternated  from  year  to  year;  an  extra 
record  one  year  and  the  next  year  lower.    The  illustration  above-  shows  her 


TESTED  DAIRY  ANIMALS — UTAH. 


285 


when  ten  years  old,  in  the  first  month  of  milking,  and  on  pasture  when 
she  was  giving  nearly  two  pounds  of  butter  a  day.  She  is  what  I  call  a 
typical  dual  purpose  cow. 

If  four  years  and  not  one  were  considered,  then  another  grade  Short- 
horn is  entitled  to  first  place.  This  cow  gave  7,282  pounds  of  milk  and  367 
pounds  of  butter  on  the  average  for  four  years;  and  varied  but  little  from 
year  to  year.  The  average  of  the  cow  above  described  (page  284)  was  but 
315  pounds  of  butter  for  the  same  period. 

A  record  on  a  par  with  those,  though  only  one  year's  record  is  ob- 
tainable, was  made  by  a  grade  Jersey.     She  produced  5,659  pounds  of  milk 


JKK.'-KV   lill.J.     FIliST  I'KIZE  WlXNKiC   UTAH  STATE  FAlR-iyui. 

in  a  year  and  402  pounds  of  butter.  This  cow  gave  the  highest  test  of  any 
cow  kept  on  the  farm,  the  average  test  for  the  year  being  6.11  per  cent, 
fat.  For  months  at  a  time,  in  the  latter  periods  of  lactation,  her  test 
varied  between  six  and  eight  per  cent,  fat  for  morning's  and  evening  s 
milk. 

It  can  scarcely  be  said  that  any  dairy  bull  has  become  noted  in  this 
state.     The  practice  of  our  farmers  is  against  such  records  being  made. 


286  THE  CREAMERY  PATRON's  HANDBOOK. 

Very  few  farmers  keep  a  bull  over  two  years.  In-and-in-breeding  seems  to 
be  a  bugaboo,  and  therefore  the  least  approach  to  such  a  practice  is  avoided. 
In  very  many  cases  this  is  a  mistaken  notion,  but  the  results  are  that  a 
bull  is  usually  disposed  of  before  any  opportunity  of  testing  his  heifers  is 
possible. 

The  Jersey  bull  here  illustrated  (page  285)  was  used  on  the  College 
Farm  for  four  years,  and  his  sire  for  five  years  before  him.  As  far  as 
points  go,  he  is  an  almost  ideally  shaped  bull,  strong  head  and  crest,  a  large 
barrel  and  light  hind  quarters.  He  was  sold  last  fall  and  later  exhibited  at 
the  State  Fair  and  took  first  prize  in  his  class.  Neither  this  bull  nor  his 
sire  however,  produced  cows  from  the  grade  herd  that  equaled  the  records 
of  the  grade  Shorthorns  described. 

I  have  heard  of  no  carefully  kept  records  of  the  yearly  production  of 
cows  by  any  farmers  in  this  state.  A  few  reports  compiled  from  creamery 
records  show  that  some  common  cows  in  the  hands  of  farmers  produce  300 
pounds  of  butterfat  in  a  year,  and  several  whose  herds  will  average  close 
to  250  pounds  of  butterfat.  I  do  not  believe,  however,  that  the  average 
herd  in  this  state  will  give  anything  above  150  pounds  of  butterfat. 


VERMONT. 


Agricultural  Experiment  Station  at  Burlington. 


Report  by  Joseph  L.  Hills,  Director. 


The  Vermont  Experiment  Station  herd  of  some  sixty  odd  animals  is 
made  up  mainly  of  grade  Jerseys.  We  have  always  had,  however,  from  four 
to  six  registered  Ayrshires,  and  from  three  to  six  registered  Jerseys.  No  other 
breeds  have  been  kept  for  many  years,  although  some  registered  Holsteins 
were  members  of  the  herd  prior  to  1894.  I  have  assumed  that  the  report 
called  for  refers  to  registered  animals  only,  but  have  inserted  also  the  par- 
ticularly good  record  of  a  grade  Jersey. 

Ayrshire,  Nancy  B.,  9581  A.  R.  Was  dropped  April  1,  1887.  Her 
sire  was  Buffalo  Bill  4099  A.  R.     Her  dam  was  Miss  Cornelia  3rd,  8934  A.  R. 


TESTED  DAIRY  ANIMALS VERMONT. 


287 


She  was  purchased  by  the  Experiment  Station  in  1894  from  Mr.  L,  S.  Drew, 
Burlington,  Vermont,  late  president  of  the  Ayrshire  Breeders'  Association, 
She  has  had  seven  full  years  at  the  station.  Her  milk  yield  has  ranged  from 
6,068  pounds  to  9,161  pounds-,  and  averaged  7,946  pounds.  Her  butter  yield 
has  ranged  from  288  to  416,  and  has  averaged  362  pounds.  The  quality 
of  her  milk  has  been  quite  uniform,  and  is  on  the  average  for  the  seven  years 
3.90  per  cent.  She  is  a  typical  Ayrshire,  has  perhaps  rather  more  of  the 
dark  red  and  less  of  the  white  than  the  generality  of  the  Ayrshires  of  late 
years,  is  a  hearty  feeder  and  has  made  a  pound  of  milk  cheaply,  and  a  pound 
of  butter  at  medium  prices.     The  average  cost  of  her  food  yearly  has  been 


NANCY  B.  9,581  A.  R.— AYRSHIRE  COW. 

Average  Yearly  Record  for  Seven  Years,  7,946  Pounds  Milk,  362  Pounds  Butter. 

(Souiewhat  out  of  condition  and  nearly  dry  wben  photographed.) 

$54.57;  of  purchased  grain  $20.19;  and  of  the  sales  of  her  butter,  at  prices 
varying  from  23  to  27^  cents  a  pound,  $91.73.  The  price  for  food  has  been 
reckoned  from  prices  paid  for  grain  in  the  several  years,  allowing  $9  to 
$10.50  a  ton  for  hay,  and  $3  a  ton  for  silage  and  soiling  crops;  $5  a  year 
for  a  season's  pasturage  per  animal.     The  prices  for  roughages,  it  will  be 


288 


THE  CREAMERY  PATRON  S  HANDBOOK. 


noted,  more  than  cover  cost  of  raising  and  harvesting  in  average  seasons, 
and,  indeed,  are  much  higher  than  are  frequently  used  in  figuring  costs  of 
food  in  comparisons  of  this  kind. 

Grade  Jersey.  The  cow  Eva,  now  nine  years  old,  was  purchased 
for  $45  of  a  farmer  in  Central  Vermont,  who  evidently  did  not  know  what 
he  had.  Her  lines  of  breeding  are  not  known.  She  has  had  three  years' 
record  at  this  station.  Her  milk  yield  has  ranged  from  5,030  to  7,333 
pounds,  and  averaged  6,182  pounds.     Her  butter  yield  has  varied  from  427 


EVA,  a;P  nine  years  old-grade  JERSEY. 
Average  Yearly  Record  for  Three  Years,  6,182  Pounds  of  Milk,  475  Pounds  Butter. 


to  533,  and  averaged  475  pounds.  The  quality  of  her  milk  has  been  some- 
what variable,  having  ranged  from  6.23  to  7.27,  averaging  6.86  per  cent. 
of  fat.  She  is  a  well  formed  cow,  and  fairly  typical  of  the  Jerseys.  She 
is  a  hearty  eater.  Her  food  has  averaged  to  cost  $53.05;  and  the  purchased 
gram  $22.05.  She  makes  a  pound  of  milk  at  a  medium  cost  and  a  pound 
of  butter  at  very  low  cost,  11.3  cents  a  pound.  Her  butter,  at  prices  rang- 
ing from  26  to  27^  cents,  has  averaged  $127.98  a  year.     This  last  year  the 


TESTED  DAIRY  ANIMALS VERMONT. 


289 


sale  of  her  butter  brought  in  $146.51,  or  $90.86  above  the  cost  of  feed,  even 
rating  this  at  the  high  prices  referred  to  under  Nancy  B.,  and  notwithstand- 
ing the  high  prices  of  grain  which  obtained  during  1901. 

Jersey,  Minta  Bella,-  85578  A.  J.  C.  C.  Was  dropped  November 
8,  1891.  Her  sire  was  Obella's  Rioter  23181  A.  J.  C.  C.  Her  dam  was 
Erminta  V.,  53553  A.  J.  C.  C.  She  was  bought  in  1895  from  Hon.  H.  W 
Vail  of  North  Pomfret,  Vermont,  who  was  at  one  time  a  member  of  the 
executive  committee  of  the  American  Jersey  Cattle  Club.  She  has  had 
six  full  years'  record  at  the  station.  The  pounds  of  milk  given  have  ranged 
from  4,726  to  6,860,  and  have  averaged  5,748.     Pounds  of  butter  given  have 


GARFIELD'S  BLACK  i'lU.NCKriS,  A.  J.  C.  C.  i<V,.w:;,  AT  TWO   VEAKS  OLD. 

From  April  16, 1900,  toMay  27, 1901,  gave  8,515?|  pounds  milk;  average  of  six  Babcock  tests  showed 
6.1  per  cent,  butterfat,  equal  to  60«»  pounds  of  butter. 


ranged  from  345  to  458,  and  have  averaged  405.  She  has  been  somewhat 
variable  as  regards  the  quality  of  her  milk.  It  has  alwavs  been  high,  but 
has  sometimes  been  well  above  six  per  cent,  and  sometimes  below.  For 
instance,  in  1899  it  was  6.60,  in  1900  5.72,  and  in  1901  5.62.  She  gave, 
however,  in  these  three  successive  years,  381,  458  and  404  pounds  of  butter. 


290 


THE  CREAMERY  PATRON  S  HANDBOOK. 


The  average  for  the  six  years  of  the  quality  of  the  milk  was  6.07  per  cent  of 
fat.  She  is  a  typical  Jersey,  of  a  rather  spare  form.  She  is  a  hearty  feeder 
for  a  Jersey.  The  average  total  cost  for  food  has  been  $45.47;  for  purchased 
grain  $16.48.  She  has  not  made  a  pound  of  milk  as  cheaply  as  Ayrshires, 
although  she  has  made  it  as  cheap  as  any  of  the  Jerseys  or  grade  Jerseys. 
She  ranks  at  the  head,  however,  as  an  economical  maker  of  butter,  it  having 
cost  for  food  11.2  cents  a  pound.  The  proceeds  of  butter  sales,  at  prices 
varying  from  23  to  27|  cents,  have  averaged  $103.94  yearly.  The  same 
remarks  concerning  cost  of  food  given  under  Nancy  B.  obtain  here. 

Quite  complete  statistics  taken  by  the  State  Board  of  Agriculture  some 
seven  years  ago  show  an  average  production  per  cow  of  about  156  pounds 
for  the  state  as  a  whole.  I  am  inclined  to  believe  that  this  figure  has  been 
increased  of  late  years,  so  that  it  probably  is  now  165  pounds;  but  this  is 
more  or  less  guesswork. 


"THE  BEST  BULL  EVER  IN  VERMONT." 
Garfield  Stoke  Pogis,  A.  J.  C  C.  16,963.     Owned  by  Billings  Farm,  Woodstock,  Vt. 

In    answer    to  the  request  for  description  of  some  one  or  more  noted 
bulls  and  record  cows  of  the  state,  any  breed.  Professor  Hills  submits  the 


TESTED  DAIRY  ANIMALS WISCONSIN.  291 

following  letter  written  by  Hon.  George  Aitken,  manager  of    the  Billings 
Farm,  Woodstock,  Vermont,  and  prominent  in  state  agricultural  affairs: 

Woodstock,  Vt.,  March  24,  1902. 
Prof.  J.  L.  Hills. 

Dear  Sir:  Yours  of  the  21st  at  hand  and  I  enclose  the  record  of  two 
COWS,  one  of  which,  Woodstock  Princess,  is  the  dam  of  your  Station  bull, 
"Col.  Cassius";  she  made  604  pounds;  the  other  is  Garfield's  Black  Princess, 
606  pounds.  I  have  enclosed  the  photo  of  Black  Princess  at  two  years  old; 
have  none  of  Woodstock  Princess.  Have  ordered  one  of  Garfield  Stoke 
Pogis;  his  picture  ought  to  be  in  this  publication,  as  I  consider  him  the  best 
bull  ever  in  Vermont.     He  was  the  sire  of  37  tested  cows. 

I  can  furnish  you  any  number  of  the  records,  but  thought  you  would 
like  one  of  the  dam  of  your  bull. 

What  do  you  think  of  this  for  heifer  with  first  calf?  Garfield's  Lily, 
a  full  sister  of  Lily  Garfield,  the  champion  heifer  at  Chicago,  from  Septem- 
ber 10,  1900,  to  September  15,  1901,  gave  6,456  pounds  milk,  average  test 
of  5.8,  equal  to  437^  pounds  butter. 

Here's  another:  Empress  Lily,  who  is  a  good  deal  more  than  half 
sister  to  your  bull,  with  first  calf  from  October  10,  1898,  to  December  3, 
1899,  gave  6,450^  pounds  milk,  testing  6.6,  equal  to  496^  pounds  butter, 
How's  that  for  two-year  olds;  can  you  do  better  at  the  Station? 

Very  truly  yours, 

Geo.  Aitken. 

The  good  dairyman  is  always  enthusiastic  and  his  pride  in  the  record 
of  his  herd  is  more  than  pardonable;  it  is  praiseworthy.  The  appended 
illustrations  certainly  picture  two  very  fine  animals. 


WISCONSIN. 


Agricultural  Experiment  Station  at  Madison. 


Report  by  Prof.  E.  H.  Farrington,  in  Charge  of  Dairy  School. 


During  the  past  three  years  the  Wisconsin  Dairy  School  has  tested 
a  number  of  cows  on  the  farms  of  patrons  of  the  Dairy  School  Creamery. 
The  milk  of  each  cow  was  weighed  at  the  farm  for  two  milkings  of  a  day 
in  each  week,  samples  being  sent  to  the  creamery  and  there  tested. 
These  records  in  many  cases  were  continued  through  the  entire  year. 
Over  two  hundred  cows  belonging  to  the  farmers  have  been  tested  in 
this  way.      The   records   thus    obtained    furnish  evidence   for    discussing 


292 


THE  CREAMERY  PATRON  S  HANDBOOK. 


questions  in  which  a  great  majority  of  the  creamery  and  cheese  factory  pa- 
trons of  the  country  are  interested.  Probably  very  few  farmers  reahze 
that  there  is  so  great  a  difference  in  the  production  of  the  different  cows 
in  a  herd,  as  these  tests  show  to  be  the  case.  The  cows,  however,  are 
undoubtedly  a  fair  representation  of  the  one  million  cows  that  produce  the 
butter  and  cheese  of  Wisconsin.  In  these  tests  the  cows  were  all  measured 
by  the  same  standard,  the  weight  and  test  of  the  milk  for  a  year. 

The  extreme  variations  in  the  butter  value  of  the  cows  of  the  different 
farmers  is  shown  in  the  following  table : 

Table  showing  variations  during  one  year  in  the  butter  value  of  the  cows  in 

patrons'  herds. 


PATRON. 


A— 1898 

1900 

1901 

B— 1898 

C— 1898 

D— 1898 

1900 

E— 1898 

1900 

1901 

F— 1898 

1900 

G— 1900 

H— 1900 

1901 

1—1901 

J— 1901 

K— 1900 

1901 


No.  of 
cows  in 
herd. 


12 

11 

11 

5 

12 

6 

6 

5 

5 

4 

9 

.7 

14 


24 

7 
8 


CREAMERY    PAID. 


Total  cash. 


$421 
405 
424 


572 
228 


227 


563 
358 
332 


270 
293 

248 


Average 
per  cow. 


$35  11 
36  82 
38  55 


47  70 
38  00 


45  40 


CREAMERY  VALUE  OF  BUTTER. 


40  00 

44  75 

41  50 


38  60 
37  00 
31  00 


Best  cow. 

Poorest 

$53  35 

C2S  72 

82  23 

20  18 

64  93 

23  51 

58  21 

44  83 

60  72 

37  96 

55  49 

39  60 

51  28 

28  40 

67  47 

44  40 

68  16 

43  47 

70  72 

59  47 

60  29 

34  00 

58  70 

31  90 

72  21 

39  32 

66  08 

17  23 

62  71 

46  65 

67  85 

14  56 

51  14 

37  58 

54  61 

22  35 

46  81 

36  69 

Average 

cow. 

$36  30 
39  20 
38  92 
50  00 
48  83 
44  12 
44  42 
58  40 


61 
62 


44  00 
56  57 
50  00 
56  00 
39  00 
46  00 
39  00 
42  00 


♦Figures  are    not  given  because  patrons  did    not    bring   milk  to  the   creamery  during 
the  entire  year ;  samples  of  each  cow's  milk  were,  however    tested. 


If,  as  stated  by  each  farmer,  that  he  fed  all  his  COWS  in  the  same  way,  and 
the  time  and  labor  of  milking  and  feeding  the  cows  was  approximately  the 
same  for  both  good  and  poor  cows,  it  follows  that  it  did  not  cost  any  more 
to  feed  the  best  than  the  poorest  cows  in  the  herd.    The  information  furnished 


TESTED  DAIRY  ANIMALS WISCONSIN. 


293 


by  such  tests  as  these  may  be  very  valuable  to  the  owner  of  the  cows,  and 
it  should  be  of  vital  importance  to  the  cow,  as  her  life  ought  to  depend  on 
the  record  she  makes.  Preyious  to  making  the  tests  the  owners  of  these 
cows  had  very  little,  if  any,  accurate  idea  of  the  relative  value  of  their 
cows,  but  the'  record  shows  that  the  information  gained  is  worth  many 
times  the  cost  of  a  milk  weighing  scale  and  Babcock  milk  test,  and  the  time 
necessary  to  use  them. 

In  addition  to  these  tests  of  patrons'  cows,  many  cow  records  are 
made  at  the  Agricultural  College,  and  tests  are  also  conducted  at  various 
farms  throughout  the  state.  A  few  of  these  records  have  been  taken 
from  the  Annual  Report  of  the  Wisconsin  Agricultural  Expei- 
ment  Station,  and  are  given  in  the  following  pages  as  worked  out  by 
Prof.  Carlyle. 


JANESVILLB  ROSE— PURE  BRED  SHORTHORN. 


Description   and   history.     The   above   photograph   represents   a   pure 
bred  shorthorn  cow  12  years  old,  bred  by  Walter  Little,  Janesville,  Wis. 


294 


THE  CREAMERY  PATRON  S  HANDBOOK. 


She  was  purchased  from  him  a  few  weeks  before  dropping  her  calf,  and 
during  the  first  part  of  the  year  she  gave  every  evidence  of  being  very 
homesick,  which  in  all  probability  was  responsible  for  her  record  not 
being  much  higher.  As  will  be  seen  from  the  photograph,  she  repre- 
sents a  good  type  of  the  up-to-date  Shorthorn  breeding  cow.  She  traces 
directly  to  imported  stock  and  is  the  dam  and  granddam  of  many  choice 
cows  and  heifers  owned  by  Mr.  Little. 

Production.  During  the  milking  period  of  338  days  she  gave  7,833 
lbs.  of  milk  which  contained  295.84  lbs.  of  fat,  or  343.44  pounds  of  but- 
ter. The  average  amount  of  butter  fat  in  her  milk  for  the  year  was  4.0  per 
cent. 

Profit.  Her  feed  for  the  year  cost  $38.19  cents,  being  the  second 
largest  feed  account  in  the  herd,  which  is  no  doubt  attributable  to  the  poor 
condition  of  her  teeth  at  twelve  years  of  age.  Her  butter  and  skim  milk 
products  were  valued  at  $79.25,  leaving  a  profit  of  $41.06. 


ROSE— GRADE  SHORTHORN. 


Rose  was  bred  by  the  pure-bred  Shorthorn  bull  General  Bly  of- Oakland 
17th  107,946.  The  dam  of  this  bull  was  Oxford  Bloom  7th  of  Oakland, 
a  cow  that  won  first  prize  in  her  class  some  years  ago  with  strong  com- 
petition at  the  Minnesota  State  Fair  and  at  the  Wisconsin  State  Fair  two 


TESTED  DAIRY  ANIMALS WISCONSIN. 


295 


years  in  succession  when  shown  as  a  Shorthorn  cow  by  her  breeders,  Kiser 
Bros.  The  sire  of  Rose's  dam  was  a  pure-bred  Shorthorn  bull  Sharon 
Duke  9th  89,384,  and  is  represented  as  being  a  very  typical  Shorthorn  bull, 
his  sire  being  Sharon  Duke  of  Geneva  64,454,  and  his  dam  7th  Profitable 
of  Oakland.  Rose's  granddam  was  sired  by  a  pure-bred  Shorthorn  bull 
bred  by  Wm.  Kiser,  and  her  great  granddam  was  sired  by  a  pure-bred  Short- 
horn bull  bred  by  Wm.  Lysaght,  Dane  Co.,  Wis.  The  fourth  dam  of  Rose 
was  a  common  scrub  or  native  cow  with  no  pretensions  to  a  high  type  of 
dairy  form  or  performance. 

Production.  During  her  last  period  of  lactation,  which  lasted  365 
days,  she  gave  11,131.7  lbs.  of  milk,  containing  500  lbs.  of  butter  fat  or 
its  equivalent  of  584.09  lbs.  of  butter.  The  average  percentage  of  fat  in 
her  milk  for  the  period  was  4.7  per  cent. 

Profit.  The  total  feed  consumed  during  the  year  cost  $39.60.  The 
total  value  of  butter  and  skim  milk  was  $131.83,  leaving  a  profit  over  cost 
of  feed  of  $92.23.  Her  butter,  produced  at  a  cost  of  6.7  per  pound,  is  cheaper 
than  that  of  any  other  cow  in  the  University  dairy  herd. 


LADY— GRADE  RED  POLLED  COW 


296 


THE  CREAMERY  PATRON  S  HANDBOOK. 


Description.  The  photograph  of  Lady  represents  a  grade  Red 
Polled  cow,  with  two  crosses  of  Red  Polled  blood.  She  is  an  almost  ideal 
type  of  the  best  dairy  strain  of  Red  Polled  cattle.  Very  fine  in  the 
head  and  neck  and  showing  a  beautiful  udder  and  milk  vein  system, 
with  remarkable  digestive  capacity. 

Production.  She  gave  during  one  year  8,630  lbs.  of  milk  with  an 
average  butter  fat  content  of  3.98  per  cent.,  equivalent  to  345  lbs.  of  butter 
fat  or  403  lbs.  of  butter.. 


DONATION— GRADE  HOLSTEIN  COW. 


Description.  This  cow  was  donated  to  the  University  of  Wisconsin 
by  the  Holstein  breeders  of  the  state.  She  is  a  three-quarter  bred  Holstein, 
her  sires  for  two  generations  having  been  bred  by  Gillett  &  Son  of  Rosendale. 
She  is  an  exceedingly  fine  type  of  dairy  cow,  one  of  the  most  perfect  in  this 
respect  that  can  be  found  in  the  State  of  Wisconsin. 

Production.  She  gave  during  the  year  12,956  lbs.  of  milk,  testing 
on  the  average  3.9  per  cent,  butter  fat,  equivalent  to  498  lbs.  of  butter  fat 
or  681  lbs.  of  butter. 


TESTED    DAIRY    ANIMALS WISCONSIN. 

NAN GRADE    JERSEY    COW. 


297 


Description.  Nan  is  a  very  small  and  very  refined  grade  Jersey  cow 
with  an  almost  ideal  dairy  form.  Her  average  weight  is  below  750  lbs. 
While  exceedingly  small  in  size  she  is  remarkable  in  her  constitutional 
development  as  indicated  by  large  heart  girth  and  the  rugged  vigor  which 
is  noted  at  every  point.  , 


NAN— GRADE  JERSEY  CCW. 


ProducUon.  During  one  ^Tear  she  gave  8,996  lbs.  of  milk,  with  an 
average  test  of  5.08  per  cent,  butter  fat,  equivalent  to  451  lbs.  of  butter 
fat  or  526  lbs.  of  butter. 

ALMA  MARIE    3rD. 

Description.  This  is  a  small  and  very  refined  Holstein  cow,  her  average 
weight  for  the  year  being  about  1,000  lbs.  She  has  a  remarkable  develop- 
ment of  rear  udder,  somewhat  light  in  the  fore  udder  but  wonderful  milk 
veins.     She  is  considered  generally  by  Holstein  breeders  to  be  undersized. 

Production.  She  has  not  completed  her  best  year's  work  as  yet.  Has 
been  milking  six  months,  during  which  time  she  has  given  9,576  lbs.  of 


298 


THE  CREAMERY  PATRON  S  HANDBOOK. 


milk,  with  an  average  of  3.25  per  cent,  of  butter  fat,  equivalent  to  297.43 
lbs.  of  butter  fat  or  347  lbs.  of  butter.  She  is  promising  remarkably  well 
to  continue  this  record  for  some  months  yet. 


ALMA  MARIE  3rd— PURE  BRED  HOLSTEIN. 

The  following  report  on  two  cows  of  the  state  that  have  made  phe- 
nomenal.  butter  records,  and  were  tested  during  the  year  1899,  is  taken 
from  the  herd  register  for  January,  1900,  of  the  American  Guernsey  Cattle 
Club,  vol.  10,  and  an  annual  report  of  the  Wisconsin  Agricultural  Ex- 
periment Station.  After  the  tests  the  two  cows  were  sold  for  $4,500,  and 
have  since  maintained  a  most  splendid  record. 

James  H.  Beime  of  Oakfield,  Wis.,  entered  the  two  Guernsey  cows, 
Lily  Ella  7240,  and  Lilyita  7241 ,  in  the  single  cow  contest  of  the  Home  Butter 
tests  for  1899,  of  the  American  Guernsey  Cattle  Club.  Both  cows  were 
five  years  old  and  both  calved  on  the  same  day,  Dec.  7,  1898,  and  both 
were  sir2d  by  the  same  bull,  Lily's  Bonny  Boy  2676.  They  were  bred  by 
N.  K.  Fairbanks  at  Lake  Geneva,  Wis.     Lilyita's  dam  was  Zoelita  5949, 


TESTBO  DAIRY  ANIMALS — WISCONSIN. 


299 


and  Lily  Ella's  dam,  Zoella  3301.     Both  cows  produced  a  living  calf  during 
tile  year  and  were  dry  about  eight  days  before  calving. 

Mr.  Beime  weighed  and  recorded  the  milk  of  each  milking  and  once 
a  month  took  a  composite  sample  of  the  night  and  following  morning's 
milk  and  sent  it  to  the  Wisconsin  Agricultural  Experiment  station  where 
it  was  tested  by  the  Babcock  test.  Four  inspection  samples  were  taken 
during  the  year  by  a  representative  of  the  "Wisconsin  Experiment  Station 


LILF  ELLA  7,240-RBGISTBRBD  GUERNSEY. 
First  Prize  Cow,  Home  Butter  Tests  1899.    Production   in   one   year  at  flye  yearB  old, 
12,282.68  pounds  milk,  average  per  cent,  fat  6.12,  pounds  fat  782.16,  equal  to  912.5  pounds 
butter.   Picture  above  shows  her  as  she  appeared  in  this  test. 


at  the  barn  during  milking  time.  The  tests  of  these  samples  agreed  very 
closely  with  those  of  the  samples  sent  by  Mr.  Beime. 

Mr.  Beirne  took  charge  of  the  cows  and  during  the  entire  test  he  fed 
and  milked  the  cows.  They  were  stabled  in  box  stalls  and  were  fed  the 
following  rations  per  day  per  cow: 

November,  30  lbs.  silage,  4  lbs.  bran,  2  lbs.  corn  meal  and  what  clover 
hay  they  would  eat  clean.  December,  after  the  cows  had  calved,  the  feed 
was  gradually  increased  to   the   following  ration:     15  lbs.  silage,  5  lbs.  hay, 


300 


THE  CREAMERY  PATRON  S  HANDBOOK. 


10  lbs.  mangles,  6  lbs.  bran,  4  lbs.  ground  oats,  2  lbs.  corn  meal,  1  lb. 
oil    meal. 

In  January,  and  until  February  20th,  the  daily  ration  of  each  was  35 
lbs.  silage,  5  lbs.  hay,  10  lbs.  mangles,  7  lbs.  bran,  7  lbs.  ground  oats,  3  lbs. 
corn  meal,  1  lb.  oil  meal,  1  lb.  gluten.  This  ration  was  continued  until 
May  1st,  excepting  that  after  February  20th  the  gluten  meal  was  not  fed. 

In  May  the  ration  was  gradually  changed  to  5  lbs.  bran  and  5  lbs.  ground 


LILYITA  7241— REGIS'TERED  GUERNSEY. 
Second  Prize  Cow,  Home  Butter  Tests  1899.    Production  in  one  year,  at    five  years  old, 
12,812.73  pounds  milk,  average  per  cent,  fat  5.69,  pounds  fat  710.53,  equal  to  828.95  pounds 
butter.    Picture  shows  her  as  she  appeared  in  this  test.  " 

oats  with  pasture.     In  July  the  grain  was  increased  by  2  lbs.  com  meal. 

In  August,   6  lbs.  bran  and  6  lbs.  corn  meal. 

In  September  7  lbs.  bran  and  7  lbs.  corn  meal. 

In  October,  4  lbs.  bran  and  4  lbs.  corn  meal  and  4  lbs.  ground  oats,  the 
cows  being  at  pasture  during  this  time.  During  the  winter  the  silage  and 
grain  were  fed  half  in  the  afternoon  and  half  in  the  morning;  the  grain 
was  mixed  and  fed  on  the  silage.  The  cows  cleaned  up  their  feed  in  about 
one  hour;  at  noon  they  were  each  fed  5  lbs.    clover  hay,  and  at  nine  in  the 


TESTED    DAIRY    ANIMALS WISCONSIN. 


301 


evening  they  were  given  10  lbs.  mangles.     They  were  watered  twice  a  day 
and  drank  about  100  lbs. 

The  detail  records  of  the  two  cows  as  published  in  the  Guernsey  Herd 
Register    are    as    follows: 


LILY   ELLA   7240. 


Milk. 

Fat. 

Fat. 

Butter 

Month. 

lbs. 

per  cent. 

lbs. 

lbs. 

Remarks. 

Noy.,'98 

411.25 

6.85 

28.17 

32.87 

Dec,   " 

882.44 

6.00 

'52.95 

61   78 

Calved  Dec.  7. 

Jan.,  '99 

1,427.14 

5.5 

78.49 

91.57 

Inspection  sample  tested  5.7 

Feb.,  " 

1,375.50 

5.8 

79.78 

93.08 

Composite  weeks  test  5.7. 

Mar.,  " 

1,377.25 

6.2 

85.39 

99.62 

Inspection  sample  5.7. 

Apr.,   " 

1,141.14 

6.3 

71.89 

83.87 

May     " 

1,200.25 

(6.3) 

75.62 

88.22 

Sample  lost,  averaged. 

June,  " 

1,128.88 

6.3 

71.12 

82.97 

3  days  composite  sample  6.7. 

July,  " 

906.81 

7.15 

64.84 

75.64 

4  days  composite  sample  5.7. 

Aug.,  " 

855 . 88 

6.65 

56.92 

66.40 

Sept.,  " 

800 . 00 

7.25 

58.00 

67.67 

Oct.,    " 

776.14 

7.60 

58.99 

68.81 

Total 

12,282.68 

782.16 

912.50 

LILYITA  7241 


Milk. 

Fat. 

Fat. 

Butter. 

Month. 

lbs. 

per  cent. 
7.3 

lbs. 

lbs 
26.71 

Remarks. 

Nov.  '9? 

^       313.63 

22.89 

Dec,   " 

874.14 

5.9 

51.57 

60.71 

Calved  Dec.  7. 

Jan.,  '9' 

)    1,477.38 

5.3 

78.30 

91.35 

Inspection  sample  4.95. 

Feb.,   " 

1,479.50 

5.0 

73.98 

86.31 

Composite  weeks  test  5.28. 

Mar.,  " 

1,437.94 

5.4 

77 .  65 

90.59 

Inspection  sample  5.5. 

Apr.,  " 

1,215.50 

5.4 

65.64 

76.58 

May,   " 

1,270.75 

(5 .  55) 

70.53 

82.28 

Sample  lost. 

June,  " 

1,238.25 

5.7 

70.58 

82.34 

3  days  composite  sample  6.0. 

July,  " 

959.00 

5.86 

56.10 

05.45 

4  days  composite  sample  5.7. 

Aug.,  " 

894.75 

5.4 

48.32 

56.37 

Sept.," 

839.75 

5.7 

47.87 

55.85 

Oct.,    " 

812.14 

5.8 

47.10 

54.95 

Total 

12,812.73 

710.53 

828.95 

What  is  strength,  without  a  double  share 

Of  Wisdom? — Vast,  unwieldly,  burdensome; 

Proudly  secure,  yet  liable  to  jail 

By  weakest  subtleties;  not  made  to  rule, 

But  to  subserve  where  wisdom  bears  cofnmand. 

— Milton. 


302 


SCALE  OF  POINTS  FOR  SCORING  DAIRY  ANIMALS 


RULES     ADOPTED     BY    THE     BREEDERS     OF     THE     GUERNSEY    AND     T 

JERSEY. 

Notes  by  Association  Committee, 

Cattle  breeders' associations  have  established  standards  by  which  ex« 
cellence  of  any  animal  of  the  breed  shall  be  judged  and  rated,  as  nearly 
as  may  be  from  long  study  of  the  points  that  indicate  to  the  observer  the 
worth  of  the  animal  for  butter  or  for  beef  production,  and  the  dairy  farmer 
should  familiarize  himself  with  the  characteristics  that  denote  the  type  of 
animal  he  is  dealing  with.  In  the  following  are  given  the  scoring  points  as 
adopted  by  the  breeders  of  the  Guernsey  and  of  the  Jersey,  being  consid- 
ered sufficient  to  express  to  the  reader  those  points  most  desired  in  the 
conformation  of  the  dairy  animal,  and  by  which  standards,  with  due  allow- 
ance for  general  breed  type,  each  reader  may  score  his  own  herd  and  estab- 
lish a  standard  to  which  each  animal  shall  attain  to  keep  its  place  in  the 
dairy.  While  the  Babcock  test  and  the  scales  must  give  the  final  judgment 
of  the  dairy  cow's  standing  as  a  profitable  animal,  there  is  need  to  know  the 
way  by  which  to  judge  the  young  animal's  possible  performance,  and  these 
tables  of  the  scoring  points  are  the  key  to  that  wider  knowledge. 

THE  GUERNSEY. 

All    measurements,  description    and    scaling  shall   be  in    accord  w: 
following  scale  of  points  for  Guernsey  cattle,  adopted  by  The  America  r 
Guernsey  Cattle  Club,  December  13,  1899: 

303 


304 


THE  CREAMERY  PATRON'S  HANDBOOK. 


Dairy   Temper a- 

ment, 

Constitution, 

68. 


Milking  Marks 
denoting 
Quantity  of  flow, 
10. 


Udder  Formation, 
26. 

Indicating 
Color  of  Milk, 

15. 
Milking  Marks 

denoting 
Quality  of  Flow, 
6. 


Symmetry  and  size. 
5. 


For   Cows. 

Clean  cut,  lean  face;  strong  sinewy  jaw;  wide 
muzzle  with  wide  open  nostrils;  full,  bright  eye 
with  quiet  and  gentle  expression;  forehead 
long  and  broad 5 

Long  thin  neck  with  strong  juncture  to  head; 
clean  throat.  Back  bone  rising  well  between 
shoulder  blades;  large  rugged  spinal  processes, 
indicating  good  development  of  the  spinal 
cord ,...,.,.        5 

Pelvis  arching  and  wide;  rump  long;  wide,  strong 
structure  of  spine  at  setting  on  of  tail.  Long 
thin  tail  with  good  switch.  Thin  incurving 
thighs , 5 

Ribs  amply  and  fully  sprung  and  wide  apart,  giv- 
ing an  open,  relaxed  conformation;  thin  arching 
flank .5 

Abdomen  large  and  deep,  with  strong  muscular 
and  navel  development,  indicative  of  capacity 
and  vitality 15 

Hide  firm  yet  loose,  with  an  oily  feeling  and  tex- 
ture, but  not  thick 3 

Escutcheon  wide  on  thighs;  high  and  broad  with 
thigh  ovals 2 

Milk  veins  long,  crooked,  branching  and  prom- 
inent, with  large  or  deep  wells 8 

Udder  full  in  front 8 

Udder  full  and  well  up  behind 8 

Udder  of  large  size  and  capacity 4 

Teats  well  apart,  squarely  placed,  and  of  good  and 
even  size 6 

Skin  deep  yellow  in  ear,  on  end  of  bone  of  tail,  at 
base  of  horns,  on  udder,  teats  and  body  gener- 
erally.     Hoof,  amber  colored 15 


Udder  showing  plenty  of  substance  but  not  too 
meaty 


6 


f  Color  of  Hair  a  shade  of  fawn,  with  white  mark- 
ings.    Cream     colored     nose.     Horns     amber 

<;       colored,  small,  curved  and  not  coarse 3 

Size  for  the  breed:     Mature  cows,  four  years  old 
1      or  over,  about  1050  lbs 2 


Perfection.     100 


SCORING    OF     DAIRY    CATTLE. 


305 


For  Bulls. 


Dairy   Tempera- 
ment, 
Constitution. 
38.     . 


Clean  cut,  lean  face;  strong  sinewy  jaw,  wide 
muzzle  with  wide  open  nostrils;  full  bright  eye 
with  quiet  and  gentle  expression ;  forehead  long 
and  broad 5 

Long  masculine   neck  with   strong  juncture   to 

•   head;    clean     throat.       Backbone   rising  well 
between  shoulder  blades;  large  rugged  spinal 
processes,  indicating  good  development  of  the 
spinal  cord 5 

Pelvis  arching  and  wide;  rump  long;  wide  strong 
structure  of  spine  at  setting  on  of  tail.  Long 
thin  tail  with  good  switch.  Thin,  incurving 
thighs 5 

Ribs  amply  and  fully  sprung  and  wide  apart, 
giving  an  open  relaxed  conformation;  thin, 
arching  flank , 5 

Abdomen  large  and  deep,  with  strong  muscular 
and  navel  development,  indicative  of  capacity 
and  vitality 15 

Hide  firm  yet  loose,  with  an  oily  feeling  and  tex- 
ture, but  not  thick 3 


Dairy  Prepotency, 
15. 


j  As  shown  by  having  a  great  deal  of  vigor,  style, 

I      alertness,  and  resolute  appearance 15 


Rudimentaries  and 
Milk  Veins, 
10. 


Rudimentaries  of  good  size,  squarely  and  broadly 
placed  in  front  of  and  free  from  scrotum.  Milk 
veins  prominent 10 


Indicating  color  of 
Milk  in  Offspring, 
15. 


Skin  deep  yellow  in  ear,  on  end  of  bone  of  tail,  at 
base  of  horns  and  body  generally,  hoofs  amber 
colored 15 


Symmetry  and  Size^ 
22. 


'  Color  of  hair,  a  shade  of  fawn  with  white  mark- 
ings. Cream  colored  .  nose.  Horns  amber- 
colored,  curving  and  not  coarse 8 

Size  for  the  breed:  Mature  bulls,  four  years  old 
or  over,  about  1500  lbs 4 

General  appearance  as  indicative  of  the  power  to 
beget  animals  of  strong  dairy  qualities 10 


Perfection.       100 


306  THE  CREAMERY  PATRON'S  HANDBOOK. 

Explanatory  Notes  by  Committee. 

We  recognize  the  Guernsey  should  be: 

First.  A  dairy  animal  with  a  distinctive  dairy  temperament  and  con- 
formation, having  a  strong,  nervy  structure  with  a  corresponding  flow  of 
nervous  energy,  and  every  indication  of  capacity  and  vitality. 

Second.  In  color  of  hair,  a  shade  of  fawn,  with  white  on  limbs  and  under- 
part  of  body  are  considered  the  prevailing  markings,  and  some  degree  of 
uniformity  is  desirable. 

Third.  One  of  the  important  distinguishing  features  of  the  breed  is 
the  presence  of  yellow  color  in  the  pigment  of  the  skin,  which  is  indicative 
of  rich  golden  color  in  the  milk.  This  is  very  pronounced  in  the  Guernsey 
and  held  by  her  to  the  greatest  extent  under  all  conditions  of  stabling  and 
feed.  The  intensity  of  this  trait  is  more  marked  in  some  animals  and  fam- 
ilies than  in  others,  but  it  should  be  kept  at  the  highest  standard.  It  is 
fast  being  recognized  that  this  color  is  accompanied  by  a  superior  flavor 
in  the  milk  and  thus  in  the  butter. 

Dairy  Temperament. 

By  "Dairy  Temperament"  is  meant  a  strong,  overruling  pre-disposition 
or  tendency  to  turn  the  consumption  of  food  towards  the  production  of 
milk  with  a  high  content  of  solids,  especially  butter  fat,  as  against  the  con- 
stitutional tendency  so  often  seen  to  turn  food  into  flesh.  Even  in  the 
strongest  dairy  breeds  there  are  more  or  less  frequent  out-crops  in  male 
and  female  of  the  flesh  making  temperament.  To  breed  from  such  animals, 
while  we  are  striving  to  establish  a  prepotent  dairy  temperament  or  tendency, 
is  not  wise.  All  cattle  bred  specifically  for  dairy  purposes  should  possess 
a  clear  and  decided  dairy  temperament,  for  it  is  that  quality  of  character 
we  most  desire  to  establish,  enlarge  and  perpetuate  in  the  Guernsey  cow. 

This  is  especially  indicated  by  the  shape  of  the  head,  showing  brain 
capacity,  wide  muzzle,  open  nostril,  full  bright  eyes,  feminine  neck,  and  a 
construction  of  the  back  bone  indicating  a  strong  flow  of  nerve  power  and 
support  from  the  brain  to  all  of  the  maternal  organs. 

Constitution. 

In  breeding  our  domestic  animals,  especially  for  long  service  like  the 
dairy  cow,  it  is  very  important  that  they  should  have  abundant  vital  powei 
which  we  call  "constitution."  But  constitution  must  be  judged  and  meas- 
ured by  the  peculiar  function  the  animal  is  bred  to  fulfil.  With  the  race 
horse  the  function  is  speed;  with  the  steer,  the  laying  on  of  flesh;  with  the 
dairy  cow,  the  production  of  milk  solids  .  In  all  these  various  functions 
the  animal  that  is  to  represent  any  one  of  them  must  show  not  only  large 
capacity  in  the  line  of  that  function,  but  also  the  ability  to  endure  long 
and  well  the  strain  of  such  function,  and  keep  in  good  health.  Constitution 
is  best  indicated  by  a  full  development  at  the  navel,  and  strong  abdomi- 
nal walls,  showing  that  the  animal  when  in  a  prenatal  state  was  abund- 
antly nourished  by  the  mother  through  a  well  developed  umbilical  cord. 


SCORING  OF  DAIRY  CATTLE.  307 

Prepotency  . 
In  the  scale  for  bulls  for  the  first  time,  we  believe,  in  the  history  of 
dairy  breeds,  this  point  is  introduced.  The  reason  we  have  included  it  is 
that  'prepotency"  is  the  chief  consideration  in  the  selection  of  the  male 
breeding  animal.  The  pedigree  and  conformation  is  often  all  that  can  be 
desired  but  because  the  bull  is  lacking  in  prepotent  breeding  power  he  is 
an  expensive  failure.  This  quality  is  in  a  sense  difficult  to  perceive  or 
describe,  but  we  know  certain  animals  have  it  in  high  degree  and  others 
fail  of  it  completely.  It  is  fairly  well  indicated  by  vigor  of  appearance, 
strong,  resolute  bearing,  and  abundant  nervous  energy.  We  would  dis- 
tinguish this  from  an  ugly  disposition.  A  bull  is  ugly  by  the  way  he  is 
handled  rather  than  by  his  breeding.  What  we  want  is  strong  impressive 
blood.  A  dull  sluggish  spirit  and  action,  we  consider  indicative  of  a  lack 
of  true  dairy  prepotency,  but  we  would  prefer  to  breed  to  a  rather  sluggish 
appearing  bull  with  first  class  rudimentaries  than  to  a  stylish  one  with 
badly  placed  rudimentaries. 

Rudimentaries. 
We  consider  that  a  well  balanced  and  well  shaped  udder  in  the  cow 
is  largely  due  to  the  way  the  rudimentary  teats  are  placed  on  the  sire.  If 
they  are  crowded  close  together  the  result  is  likely  to  be  narrow  pointed 
udders.  If  they  are  placed  well  apart,  of  good  size  and  well  forward  of 
the  scrotum,  the  effect,  we  think,  will  be  to  influence  largely  the  prodtiction 
of  well-shaped  udders  in  the  resulting  heifers  and  counteract  the  ten- 
dency to  ill-shaped  udders  inheritable  from  dams  deficient  in  this  respect. 
We  believe  the  future  excellence  of  the  Guernsey  cow  will  be  greatly 
aided  by  close  attention  on  the  part  of  her  breeders  to  this  point. 

THE  JERSEY. 
Scale  of  Points  Adopted  by  the  American  Jersey  Cattle  Club  at 
THE    Annual    Meeting  held    May    6,    1885,  and  in    force  without 

CHANGE    SINCE    THAT   DATE. 

FOR   cows. 

Points.  Counts. 

1.  Head  small  and  lean;  face  dished,  broad  between  the  eyes  and 

narrow  between  the  horns 2 

2.  Eyes  full  and  placid;  horns  small,  crumpled,  and  amber-colored       1 

3.  Neck  thin,  rather  long,  with  clean  throat,  and  not  heavy  at  the 

shoulders 8 

4 .  Back  level  to  the  setting  on  of  tail 1 

5 .  Broad  across  the  loins 6 

6 .  Barrel  long,  hooped,  broad  and  deep  at  the  flank 10 

7 .  Hips  wide  apart;  rump  long 10 

8 .  Legs  short 2 

9 .  Tail  fine,  reaching  the  hocks,  with  good  switch .  .*. 1 

■  10 .      Color  and  mellowness  of  hide;  inside  of  ears  yellow 5 

1 1 .     Fore  udder  full  in  form  and  not  fleshy 13 


308  THE  CREAMERY  PATRON's  HANDBOOK. 

12 .  Hind  udder  full  in  form  and  well  up  behind , 11 

13 .  Teats  rather  large,  wide  apart,  and  squarely  placed 10 

14 .  Milk  veins  prominent 5 

15 .  Disposition  quiet 5 

16 .  General  appearance  and  apparent  constitution 10 

Perfection 100 

In  judging  heifers,  omit  Nos.  11,  12  and  14. 

FOR    BULLS. 

The  same  scale  of  points  shall  be  used  in  judging  bulls,  omitting  Nos. 
11,  12  and  14,  and  making  due  allowance  for  masculinity;  but  when  bulls 
are  exhibited  with  their  progeny,  in  a  separate  class,  add  30  counts  for 
progeny. 


-^When  any  great  design  thou  dost  intend, 
Think  on  the  means ^  the  manner,  and  the  end.' 

— Denham. 


y 


NORTH. 


Si? 

«£  ox:  o 

a«'3o'3 

tor  ^-O"^ 

»*  t»  u  c^  © 

a§aaS 

C  o  .5  o  S 

a£-^:s 
as^i^. 
■S§a«£ 

1.2 1S2^ 

«££&•« 

a> '"'  c  •-  S 
u  o  cwja 

S  d  o  s  a 


SOUTH. 


o  a  2  ca  5 
♦a  3  ft  .a 

o 

QQ 


309 


